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Dessert

Pancakes Fried Without Butter or Lard

A batter of cream, sugar, eggs, wine, nutmeg, and flour cooked in a hot pan to make pancakes without lard.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Pancakes Fried Without Butter or Lard

Ingredients

Directions

Make the batter

  1. Mix six eggs well beaten, one pint cream, four ounces sugar, a glass of wine, half a nutmeg, and enough flour to make the batter almost as thick as ordinary batter.

Cook the pancakes

  1. Heat the frying pan tolerably hot.

  2. Pour the batter thinly into the pan.

Nutrition, whole recipe (rough)

178Calories
7 gProtein
11 gFat
14 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

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

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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
Bind the batter and set into a tender structure when cooked.
Cream
Adds richness and moisture, giving a softer, more tender pancake.
Sugar
Adds sweetness and helps the surface brown during cooking.
Flour (in the method)
Provides structure so the batter holds together and sets in the pan.

The step that matters

Heat the frying pan tolerably hot.. The batter needs enough heat to set quickly on contact. If the pan is too cool, the thin batter spreads, soaks in and sticks instead of forming a clean, cooked pancake.

“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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