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Dessert

Jelly Pancakes

A batter pancake spread with butter and jelly, rolled and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Jelly Pancakes

Ingredients

Directions

Make the batter

  1. Beat the egg until light, then add the milk.

  2. Sift the flour with the salt and baking powder.

  3. Mix the sifted flour into the egg and milk mixture until just combined.

Cook and fill

  1. Pour enough batter into a hot buttered pan to cover the bottom.

  2. Cook the pancake until browned.

  3. Spread butter and jelly over the cooked pancake.

  4. Roll up the pancake.

  5. Sprinkle powdered sugar over the roll before serving.

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 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

All-purpose flour
Provides the starch and gluten structure that holds the thin pancake together.
Egg
Adds structure and richness, helping the batter set as it cooks.
Baking powder
Releases gas during cooking, giving the pancake a light, lifted texture.
Sweet milk
Supplies the liquid that hydrates the flour and adds tenderness and browning.
Jelly
Adds sweetness and fruity flavour inside the rolled pancake.

The step that matters

Cooking the pancake until browned. Browning comes from the Maillard reaction and caramelisation at a hot, buttered surface. Too little heat leaves the pancake pale and gummy, while too much scorches the outside before the centre sets.

“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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