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Rice Pancakes

Rice pancakes made with boiled rice, flour, baking powder, salt, cream, milk, eggs, and sugar, cooked in a waffle iron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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

Make the batter

  1. Combine boiled rice and flour to make a batter.

  2. Sift together flour, baking powder, and salt.

  3. Mix in cream and milk, then add eggs and sugar. Beat lightly until combined.

Cook

  1. Cook in a hot waffle iron until golden brown.

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

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

  3. Flour + milktop 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Boiled rice
Adds a tender, slightly chewy body to the batter.
Flour
Provides the main structure that holds the waffle together.
Baking powder
Releases gas when heated, helping the waffles rise and stay light.
Eggs
Add structure and richness, helping the batter set as it cooks.
Cream
Adds fat and moisture, producing a richer, more tender waffle.
Sugar
Sweetens the batter and aids browning in the hot iron.

The step that matters

Cook in a hot waffle iron until golden brown. A properly hot iron sets the outside quickly, creating a crisp crust before the inside dries out. Too cool an iron lets the batter steam and turn soft and pale.

“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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