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Dessert

Cream Pancakes

A light, buttery pancake made with egg yolks, heavy cream, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Cream Pancakes

Ingredients

Directions

Make the batter

  1. In a bowl, mix the yolks of the eggs with the heavy cream and sifted sugar until well combined.

Cook the pancakes

  1. Heat a non-stick pan and rub it with butter.

  2. Pour a thin layer of the batter into the pan and fry until golden brown on both sides.

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

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Add richness and help emulsify the cream and sugar into a smooth batter.
Heavy cream
Adds fat and moisture, giving the pancakes a soft, tender texture.
Sugar
Sweetens the batter and helps the surface brown golden in the pan.
Butter
Fat for frying that prevents sticking and adds browning and flavour.

The step that matters

Frying the thin layer of batter. Sugar and milk solids brown quickly, so the heat must be moderate. If the pan is too hot, the outside browns or burns before the thin batter sets through, leaving the pancake underdone.

“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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