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Pancake with PBUrT

A thin pancake filled with preserve, rolled, and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Pancake with PBUrT

Ingredients

Directions

Make the batter

  1. In a bowl, whisk together the eggs, cream or milk, flour, sugar, and nutmeg until smooth.

Cook and fill

  1. Grease a griddle with butter and pour the batter to form a pancake the size of a common pudding plate.

  2. Cook until the bottom is golden, then flip using a pancake turner.

  3. Spread your choice of preserve over the pancake, roll it up, and place it on a flat dish.

Serve

  1. Dust with fine sugar 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

Eggs
Set the pancake and give it structure as the batter cooks.
Cream or rich milk
Adds moisture and richness, keeping the pancake tender.
Flour
Forms the batter's structure so the pancake holds its shape when rolled.
Fine sugar
Sweetens the batter and helps the bottom turn golden when cooked.

The step that matters

Cook until the bottom is golden before flipping. Flipping too early tears the thin batter, because the bottom has not yet set enough to hold its shape. Waiting for golden colour means the base is firm and browned.

“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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