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Rice Pancakes

Rice Pancakes are made by mixing cooked rice with flour, baking powder, salt, eggs, and milk, then cooking on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Pancakes

Ingredients

Directions

Prepare

  1. Prepare a griddle and heat it.

  2. Sift together the flour, baking powder, and salt in a bowl.

  3. In another bowl, beat the eggs and mix them with the milk.

  4. Combine the rice with the flour mixture.

  5. Add the egg and milk mixture.

  6. If the batter is too thick, add a little more milk.

Cook and serve

  1. Pour batter onto the hot griddle and cook until golden brown on both sides.

  2. Serve the pancakes hot as they are cooked.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Cooked rice
Adds body and a tender, slightly chewy texture to the pancakes.
All-purpose flour
Provides the main structure that holds the pancakes together.
Baking powder
Releases gas when heated, helping the pancakes rise and stay light.
Eggs
Bind the batter and add structure and richness as they set.
Milk
Hydrates the flour and loosens the batter, adding moisture.

The step that matters

Cooking on the griddle until golden brown on both sides. The griddle must be hot enough to set the batter quickly. If it is too cool, the pancakes absorb fat and turn heavy and pale, and if it is too hot the outside browns 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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