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Breakfast

Kate Mlnarik

A yeast‑leavened pancake made with milk, flour, eggs, sugar, salt, and yeast.

From an old cookbook · modernised transcription
By Paidar, Marie, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Kate Mlnarik

Ingredients

Directions

Make the batter

  1. Dissolve the cake yeast in a little lukewarm milk.

  2. Sift the flour, sugar, and salt into a bowl.

  3. Add the beaten eggs and the milk, and mix well.

  4. Add the dissolved yeast and beat thoroughly.

Rise and cook

  1. Set the mixture in a warm place to rise until light.

  2. Lift the dough by spoonfuls from the top of the mixture, taking care not to disturb the remainder.

  3. Spread the dough on a well-greased griddle with the back of a spoon.

  4. Let the pancakes bake slowly.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Paidar, Marie, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, 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 as it sets on the griddle.
Eggs
Add structure and richness, helping the pancakes hold together.
Milk
Provides the liquid that hydrates the flour and forms the batter.
Yeast
Produces gas that makes the batter rise and turn light.
Sugar
Adds sweetness and helps the pancakes brown on the griddle.

The step that matters

Let the mixture rise until light. Yeast needs time and warmth to produce gas. Rising in a warm place lets the batter trap air, which makes the pancakes light. Cutting this short leaves them dense.

“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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