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Kice Pancakes

Rice pancakes made with boiled rice, milk, egg yolks, flour, baking powder, salt, topped with jelly or jam and sprinkled with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Kice Pancakes

Ingredients

Directions

Make the batter

  1. Mix the cold boiled rice, milk, and egg yolks in a bowl.

  2. Add flour, baking powder, and salt to create a batter.

Cook and serve

  1. Preheat a griddle and pour batter to form pancakes.

  2. Cook until golden brown on both sides.

  3. While hot, spread with jelly or jam, roll up, and trim the edges.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

Cold boiled rice
Adds body and a soft, tender texture to the batter.
Egg yolks
Add richness and help bind the batter together.
Flour
Provides structure so the pancakes hold together when rolled.
Baking powder
Releases gas during cooking so the pancakes rise and stay light.
Milk
Hydrates the flour and rice to form a pourable batter.

The step that matters

Cook until golden brown on both sides. Browning comes from heat reacting with sugars and proteins in the batter, adding flavour. Pancakes must be cooked through, since underdone batter stays gummy and can collapse when rolled.

“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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