Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
French Pancakes
Ingredients
Directions
Make the batter
Beat the butter and sugar together until creamy.
Add the eggs and mix well.
Stir in the baking soda, cream of tartar, and flour.
Add milk gradually until a batter forms.
Bake
Bake in greased tin plates until golden brown.
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.
Photo for illustrative purposes only · Contact us to use it
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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 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
- Provide structure and moisture, and help the batter rise and set when baked.
- Butter
- Adds richness and tenderness, and helps the batter cream and hold air.
- Sugar
- Creams with the butter to trap air and adds sweetness and golden browning.
- Flour
- Forms the main structure that sets the pancakes as they bake.
- Baking soda
- Reacts with the acid in the batter to produce gas that helps the pancakes rise.
- Cream of tartar
- Acidifies the batter so it reacts with the baking soda to lift the pancakes.
The step that matters
Add milk gradually until a batter forms. Adding milk slowly lets the flour absorb liquid evenly, preventing lumps and keeping the batter smooth and pourable so the pancakes bake 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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