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Cheese Pancakes

Cheese pancakes are slices of Gruyere cheese coated in batter and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Gruyere cheese and pepper work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 322 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheese Pancakes

Ingredients

Directions

Prepare

  1. Cut Gruyere cheese into slices about the size of a wine glass top.

  2. Sprinkle the cheese slices with cayenne pepper.

Fry and serve

  1. Dip the slices in batter.

  2. Fry the cheese slices for three minutes.

  3. Serve immediately on a very hot dish.

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. Gruyere cheese + peppertop 23% of all pairs
    Smell alikemoderate
    Cooked together322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gruyere cheese
Melts into a rich, savoury filling inside the fried coating.
Batter
Forms a coating that fries to a crisp, golden shell around the cheese.

The step that matters

Serve immediately on a very hot dish. Melted cheese firms up and the batter loses its crispness as it cools. Serving straight from the pan keeps the centre soft and stretchy and the coating crisp.

“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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