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Sweet Pancakes

Sweet pancakes made with milk, salt, sugar, flour, oil, eggs; batter can be thick or thin; bake on griddle; serve with butter and jam.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 8 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 ↓

Sweet Pancakes

Ingredients

Directions

Make the batter

  1. Beat the yolks and whites of the eggs separately.

  2. Mix them together and add the salt, sugar, and one half the milk.

  3. Stir in the flour, making a smooth paste.

  4. Then add the rest of the milk, and lastly the oil.

  5. Beat well and let it stand an hour or more before using.

Cook and serve

  1. Bake on a hot griddle in large or small cakes as desired.

  2. Spread each cake with butter and a little jam or jelly.

  3. Roll them, sprinkle with sugar, and serve at once.

Nutrition, whole recipe (rough)

850Calories
27 gProtein
28 gFat
120 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
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.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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. Sugar + flourtop 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

Eggs
Yolks and beaten whites add structure and lightness to the batter.
Flour
Forms the gluten network that gives the pancakes their body.
Milk
Supplies the liquid that hydrates the flour and makes the batter pourable.
Oil
Adds fat for tenderness and helps keep the cakes from sticking.
Sugar
Adds sweetness and helps the surface brown on the hot griddle.

The step that matters

Bake on a hot griddle. If the griddle is too cool, the cakes absorb grease, turn pale and tough, and may stick. A properly hot surface sets the batter quickly and browns it 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.

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