Why it works: Milk and rum work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 967 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓
Palatschinken
About 7 piecesIngredients
Directions
Make the batter
Mix the flour with the milk, stirring thoroughly.
Mix in the eggs one-by-one.
Stir in the salt and rum.
If desired, thin the batter with a bit of mineral water.
Cook the palatschinken
Heat the pan well.
Add a drop of oil and rub it over the pan with a kitchen towel.
Ladle a dipperful of the batter into the pan, tilting the pan so that the batter spreads as evenly as possible over the whole pan.
Alternatively, use a special wooden tool to spread the batter.
Let cook about 45 seconds to 1 minute until the top of the palatschinke is dry.
Flip the pancake over, and allow it to brown for about 30 seconds on the other side.
Remove from the pan, and set aside.
Repeat the cooking process until you have used up all the batter.
Nutrition, whole recipe (rough)
Counts 5 of 8 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Rum | 1/2 oz (15ml) | 32 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Spelt | not in our table | 0 |
| Water | 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.
-
Milk + rumtop 12% of all pairsSmell alikemoderateCooked together967 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
-
Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Flour + rumtop 25% of all pairsSmell alikelowCooked together810 recipes
Shared aroma: isobutyraldehyde (malty, green).
Milk and flour barely smell alike, yet cooks put them together in 78,219 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 it is mixed with the liquid and eggs.
- Eggs
- Bind the batter and help it set into a tender, thin pancake.
- Milk
- Provides the liquid that hydrates the flour and gives the batter its loose, pourable consistency.
- Mineral water
- Adds carbonation that makes the dough lighter and more fluffy when thinning the batter.
The step that matters
Spreading the batter in the pan. The batter must be spread thinly and evenly while the pan is hot. A thin layer sets quickly and browns evenly, while a thick or uneven layer cooks unevenly and stays doughy in places.
“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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