Why it works: Flour and buttermilk are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Æbleskiver
Ingredients
Directions
Make the batter
Beat the egg whites until stiff.
Mix the flour, baking powder, salt, baking soda, sugar, melted butter, and buttermilk together until smooth.
Gently fold in the stiff egg whites last.
Cook the æbleskiver
Put about 1 tablespoon of vegetable oil in the bottom of each pan cup and heat until hot.
Pour about 2 tablespoons of batter into each cup.
When the batter becomes bubbly around the edge, turn the batter quickly.
Alternatively, turn the batter halfway first so that the crusts protrude from the pan.
After a while, turn the batter the remaining 90° to form a ball shape.
Use a long knitting needle or a fork to turn the batter.
Continue cooking, turning the ball to keep it from burning.
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 + buttermilktop 8% of all pairsSmell alikemoderateCooked together3,721 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Sugar + buttermilktop 9% of all pairsSmell alikestrongCooked together2,973 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 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
- Egg whites
- Whipped to stiff peaks, they lighten the batter and give the cooked balls an airy texture.
- All-purpose flour
- Provides the starch and gluten structure that holds the batter together as it cooks.
- Baking powder
- Releases gas as it reacts with the batter, helping the balls rise and become light.
- Buttermilk
- Adds moisture and acidity, which tenderizes the crumb and activates the leavening.
- Butter
- Adds fat and richness, contributing flavor and a tender texture to the batter.
The step that matters
Turning the batter in the cups. Turning too late lets the bottom set and burn before the ball forms, while turning too early leaves wet batter that spills. Waiting for bubbles around the edge shows the base is set enough to turn, and turning often keeps the outside browning evenly.
“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.
You might also like
Buttermilk Pie12 recipes
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.