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Dessert

Flannel Cakes

Flannel cakes are a batter-based, yeast-leavened pancake-like dish made with butter, milk, eggs, salt, yeast, and flour.

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

Flannel Cakes

Ingredients

Directions

Make the batter

  1. Melt the butter in hot milk.

  2. Add cold milk, beaten eggs, salt, yeast, and enough flour to create a thick batter.

  3. Set the batter in a warm place for 3 hours to rise.

Cook

  1. Cook on a griddle until golden brown.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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
Add structure and richness to the batter as they set during cooking.
Yeast
Produces gas during the rise, giving the cakes a light, airy texture.
Flour
Forms the gluten network that gives the batter body and holds its shape.
Butter
Adds fat for tenderness and flavour, and helps browning on the griddle.
Milk
Provides liquid to hydrate the flour and adds tenderness and browning from its milk sugars.

The step that matters

Let the batter rise fully. Yeast needs enough time and warmth to produce gas; a short rise leaves the cakes dense instead of light and airy, because the trapped gas is what lifts the batter.

“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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