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Rice Pancakes

Rice pancakes are made with cooked rice, flour, baking powder, salt, eggs, and milk, then cooked 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.

Make the batter

  1. Combine the rice with the flour mixture and then add the egg and milk mixture.

  2. 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.

  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
Provides bulk and a tender, slightly chewy texture in the batter.
All-purpose flour
Forms the structure that holds the pancakes together as they cook.
Baking powder
Releases gas in the batter, helping the pancakes rise and become lighter.
Eggs
Add structure and richness, helping bind the batter.
Milk
Adds moisture and loosens the batter to a pourable consistency.

The step that matters

Cook until golden brown. Cooking over steady heat on a hot griddle sets the outside and browns the surface through the Maillard reaction. Too little heat leaves pale, gummy pancakes, while too much burns 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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