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User:Bmaxv/sandbox

A simple pancake batter made with flour, sugar, oats, eggs, milk, salt, and optional cinnamon.

From the Wikibooks Cookbook · 9 ingredients
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Why it works: Oats and cinnamon are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,394 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

User:Bmaxv/sandbox

Serves 8
Total1 hr

Ingredients

Directions

Prepare the batter

  1. Put flour, sugar, and oats into a bowl.

  2. Separate the eggs; put the yolks into the bowl, and the whites into a different bowl.

  3. Whisk the egg whites.

  4. Mix the ingredients in the big bowl, adding milk to achieve a smooth batter.

  5. Add spices.

  6. Carefully fold in the whisked egg whites.

Cook the pancakes

  1. Add generous amounts of fat or oil into a pan.

  2. Pour an appropriate amount of batter into the pan, cooking until golden.

  3. Flip the pancake at the appropriate time.

Nutrition, whole recipe (rough)

1010Calories
33 gProtein
31 gFat
149 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Oat1/2 cup dry (40g)154
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Cinnamon1 tsp ground (2.6g)6
Salt1 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.

Recipe from the Wikibooks Cookbook.

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.

  1. Oats + cinnamontop 6% of all pairs
    Smell alikemoderate
    Cooked together1,394 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Oats + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together2,119 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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
Yolks enrich the batter, and whisked whites folded in add lightness and help the pancakes rise.
Flour
Provides the structure that holds the pancake together as it sets.
Milk
Hydrates the flour and turns the mixture into a pourable, smooth batter.
Sugar
Adds sweetness and helps the pancakes brown in the pan.
Oats
Add a nutty texture and body to the batter.

The step that matters

Carefully fold in the whisked egg whites. Whisked whites hold air that gives the pancakes lift. Stirring them vigorously knocks that air out, leaving dense, flat pancakes, so fold gently until just combined.

“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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