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 ↓
Kaiserschmarrn
Ingredients
Directions
Make the batter
Separate the whites from the yolks.
Put yolks, milk, sugar and salt in a bowl and whip well.
Fold in the flour while stirring thoroughly until the mass is pasty.
Add the raisins to the mixture.
Whisk the whites until they are stiff and then fold them into the mixture.
Cook and serve
Melt the butter in a frying pan.
Add the dough to the pan.
Cook until the pancake gets solid at the bottom.
Divide the mass into quarters with a wooden spoon or spatula and turn them over.
After a little while start scrambling the quarters.
Keep turning the Kaiserschmarrn until it is done.
Serve with icing sugar on top.
Nutrition, whole recipe (rough)
What these numbers assume: 7 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 |
| Salt | 1 tsp (6g) | 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).
-
Milk + buttertop 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).
-
Sugar + raisintop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Milk + flourtop 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
- Eggs
- Whisked whites add lift and an airy, tender structure to the batter.
- Flour
- Forms the batter's body and, once set, the chewy, torn-pancake structure.
- Milk
- Hydrates the flour and keeps the batter loose and moist as it cooks.
- Butter or margarine
- Fat for the pan that promotes browning and a rich flavour on the pancake surface.
- Raisins
- Add pockets of concentrated sweetness and chew throughout the pancake.
The step that matters
Cook until the pancake gets solid at the bottom. The base must set and brown before turning; flipping too early leaves a wet, collapsed pancake because the batter's proteins and starch have not yet firmed up.
Swap the raisin
How well each one fits the dish's main ingredients (egg, milk, sugar, flour, butter):
- Vanillafits about as well
- Raisinthe original
- Figfits less well
- Coconutfits less well
Fit is the average pairing score against egg, milk, sugar, flour, butter. 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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