Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fadges
Ingredients
Directions
Make the batter
Add water gradually to flour.
Beat with a Dover egg-beater until very light.
Bake
Bake the batter the same way as pop-overs.
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.
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Wheat + flourtop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Entire wheat flour
- Provides the structure that holds the batter together as it bakes.
- Cold water
- Hydrates the flour to form a batter and creates steam that helps the batter rise.
The step that matters
Beat until very light. Beating traps air in the batter, and that air expands in the oven to lift the batter. Under-beating leaves it 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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