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Breakfast

Jelly Pancakes

A pancake made with a batter of eggs, butter, milk, and flour, topped with fruit jelly and powdered sugar.

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 ↓

Jelly Pancakes

Ingredients

Directions

Make the batter

  1. In a bowl, beat the eggs until fluffy.

  2. Add melted butter, milk, and flour. Mix well to form a batter.

Cook and fill

  1. Heat a large frying pan and melt a little butter.

  2. Pour enough batter to cover the bottom of the pan.

  3. Cook until brown on one side, then flip and cook the other side.

  4. Spread the cooked pancake with fruit jelly and roll it up.

Finish and serve

  1. Sprinkle with powdered sugar and serve immediately.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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
Bind the batter and add structure and richness as they set in the pan.
Flour
Provides the starch and structure that hold the thin pancake together.
Milk
Thins the batter to a pourable consistency and adds moisture to the pancake.
Butter
Adds fat and flavour and helps the pancake brown in the pan.
Fruit jelly
Adds sweetness and moisture inside the rolled pancake.

The step that matters

Cook until brown on one side, then flip. Cook over steady medium heat so the pancake sets and browns evenly before flipping. Flipping too early tears the thin pancake, and heat that is too high browns it 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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