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Rice Pancakes

Rice pancakes are made from a batter of flour, eggs, milk, cooked rice, butter, and sugar, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter 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 ↓

Rice Pancakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine the flour and eggs, mixing well.

  2. Gradually add the milk and cooked rice, stirring until smooth.

Fry and serve

  1. Heat butter in a frying pan.

  2. Drop in 1 tablespoon of the batter at a time.

  3. Fry until golden brown, then drain on paper towels.

  4. Stack on a dish and sprinkle with sugar.

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

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

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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
Bind the batter and add structure as they set during frying.
Flour
Provides the starch that gives the pancakes body and structure.
Milk
Adds moisture and loosens the batter to a smooth consistency.
Cooked rice
Adds bulk and a soft, tender texture to the batter.
Butter
Fat for frying that promotes browning and adds flavour.
Sugar
Adds sweetness at the finish, balancing the savoury batter.

The step that matters

Fry until golden brown. Cook over moderate heat so the outside browns while the centre sets. Too hot and the surface burns before the batter cooks through; too cool and the pancakes absorb butter and turn greasy.

Swap the lemon

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

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

Fit is the average pairing score against rice, milk, egg, flour, butter, sugar. 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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