Skip to main content
Breakfast

Cream Pancakes

A lemon‑flavored pancake made with sugar, cinnamon, flour, milk, clarified butter, cream, eggs, and fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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

Prepare the batter

  1. Rub the lemon rind with the 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.

Cook 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
Add richness and help bind the batter for a tender pancake.
Egg whites
Whisked in to add lightness and help the pancakes set thin and delicate.
All-purpose flour
Provides the starch structure that holds the thin pancake together.
Thick cream
Adds fat and moisture, giving a rich, tender texture.
Clarified butter
Adds fat for flavor and helps the pancakes brown lightly in the pan.

The step that matters

Fry the pancakes quickly until thin. Thin batter cooks fast; over-long frying in a hot pan dries and toughens the pancake and can scorch the butter, so keep the heat moderate and cook briefly.

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.

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes