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Raspberry Pancake

A pancake made with a batter of flour, milk, and eggs, fried and rolled with raspberry jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and raspberry are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,014 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Raspberry Pancake

Ingredients

Directions

Make the batter

  1. In a bowl, combine flour, eggs, and milk to make a batter.

Cook the pancakes

  1. Heat lard in a frying pan and pour in the batter to form pancakes.

  2. Cook until golden brown, then flip and cook the other side.

  3. Remove pancakes and place them on kitchen paper to drain.

Fill and serve

  1. Spread each pancake thinly with raspberry jam, roll them up, and serve.

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.

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 + raspberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  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. Flour + raspberrytop 20% of all pairs
    Smell alikemoderate
    Cooked together1,262 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk 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

All-purpose flour
Provides the starch and gluten structure that holds the batter together as it cooks.
Eggs
Bind the batter and set as it cooks, giving the pancakes structure.
Milk
Adds moisture and loosens the batter to a pourable consistency.
Raspberry jam
Adds sweetness and fruity flavour to the filling.

The step that matters

Cook until golden brown, then flip. Flipping too early, before the underside has set, can tear the pancake. Waiting until the surface is golden shows the underside has firmed enough to hold together, and the browning adds flavour.

Swap the raspberry

How well each one fits the dish's main ingredients (flour, milk, egg):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Raspberrythe original

Fit is the average pairing score against flour, milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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