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Flour Tancakes

A batter of milk, flour, baking soda, and salt cooked on a griddle, served with butter and sweetener.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter 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 ↓

Flour Tancakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine thick milk (or sour milk) and sweet milk.

  2. Add salt and baking soda, then mix in enough flour to create a batter.

  3. For a tender texture, keep the batter thinner.

  4. Optionally, stir in cream for added richness.

Cook and serve

  1. Cook the batter on a hot griddle until golden brown.

  2. Serve hot with butter and your choice of sugar, honey, or maple syrup.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Thick milk or sour milk
Its acidity reacts with the baking soda to lift the batter and add tang.
Baking soda
Reacts with the acid in the sour or thick milk to produce gas that makes the pancakes rise.
Flour
Provides the structure that holds the pancakes together as they cook.
Sweet milk
Adds moisture and liquid so the flour forms a pourable batter.
Cream
Adds richness and fat for a softer, more delicate crumb.

The step that matters

Keep the batter thinner. A thinner batter gives a more tender texture, while a stiff batter with too much flour makes pancakes dense and tough, because gluten develops more with more flour and handling.

“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.

More flour pancakes recipes

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