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Dessert

Cream Pancakes

Cream Pancakes are made with cream, eggs, butter, powdered sugar, and flour, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream Pancakes

Ingredients

Directions

Make the batter

  1. Beat the yolks of 6 eggs and the whites of 3 eggs separately.

  2. Mix the cream with the beaten yolks and whites.

  3. Add enough flour to achieve a proper batter thickness.

  4. Cut the butter into small pieces and add to the batter.

Cook

  1. Fry the pancakes in a hot pan for about 5 minutes until golden.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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
Yolks and beaten whites add richness and help the pancakes set and hold their structure.
Cream
Adds moisture and richness, giving the batter a softer, more tender texture.
Flour
Provides the structure that thickens the batter and lets the pancakes hold their shape.
Butter
Adds fat for richness and flavour and helps the pancakes brown in the pan.

The step that matters

Fry the pancakes in a hot pan. A pan that is hot enough sets the batter quickly and browns the outside before the inside dries out. A cool pan lets the pancakes spread and turn pale and tough.

“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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