Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Slapan
Ingredients
Directions
Make the batter
In a large mixing bowl, rub the butter into the flour with your fingertips until it is well blended and resembles fine breadcrumbs.
Add the eggs and remaining ingredients and beat to make a thick batter.
Cook and serve
Heat a griddle or large frying pan until hot.
Place spoonfuls of the batter mixture onto the hot griddle and cook on both sides.
To serve, split in two and smother with salted butter. Eat whilst still hot.
Nutrition, whole recipe (rough)
Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Raisin + sugartop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Forms the structure of the batter once mixed with the eggs.
- Butter
- Rubbed into the flour to add richness and tenderness to the pancake.
- Eggs
- Bind the batter and help set the pancake as it cooks.
- Baking soda
- Reacts with acid in the batter to produce gas that helps the pancake rise.
- Baking powder
- Releases gas during cooking to lighten the pancake and help it rise.
- Dried fruit
- Adds sweetness and chewy pockets of fruit flavour throughout the pancake.
The step that matters
Cooking the spoonfuls on a hot griddle. If the griddle is not hot enough, the pancakes spread and cook slowly, becoming pale and dense. A properly hot surface sets the batter quickly so it rises and browns on both sides.
Swap the raisin
How well each one fits the dish's main ingredients (flour, butter, egg, sugar, milk):
- Vanillafits about as well
- Raisinthe original
- Figfits less well
- Coconutfits less well
Fit is the average pairing score against flour, butter, egg, sugar, milk. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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