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Dessert

Cream Pancakes

A light, lemon-flavored pancake made with sugar, cinnamon, flour, milk, butter, cream, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and cinnamon match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,950 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Cream Pancakes

Ingredients

Directions

Make the batter

  1. Rub the lemon rind with sugar until the yellow part is removed.

  2. Crush the sugar to a powder and mix with cinnamon, salt, and flour.

  3. Make a smooth paste with cold milk and clarified butter.

  4. Gradually stir in the thick cream and whisked egg yolks and whites.

Fry and serve

  1. Melt butter in a small frying pan and fry the pancakes quickly until thin.

  2. Serve immediately.

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. Lemon + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Cinnamon + flourtop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks and whites
Add richness and lift, giving the thin pancakes a light, tender structure as they set.
Thick cream
Adds fat and moisture, making the batter softer and richer in texture.
Flour
Provides structure so the batter sets into a thin, cohesive pancake.
Clarified butter
Adds fat and flavour to the paste while helping prevent sticking and browning unevenly.
Sugar
Sweetens the batter and helps the pancakes brown lightly in the pan.

The step that matters

Fry the pancakes quickly until thin. Thin batter sets and browns fast in a hot pan, so over-long frying can dry or scorch the pancakes before they are cooked through.

Swap the lemon

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

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

Fit is the average pairing score against sugar, cinnamon, flour, milk, butter, cream, 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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