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Wheat Pancakes

A simple wheat pancake made with flour, baking soda, cream of tartar, eggs, salt, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Wheat Pancakes

Ingredients

Directions

Make the batter

  1. Sift the flour, baking soda, and cream of tartar together.

  2. Add the eggs and enough milk to make a thick batter.

Cook

  1. Preheat a griddle until hot.

  2. Pour batter onto the griddle and cook 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

All-purpose flour
Provides the main structure that holds the pancake together as it cooks.
Baking soda
Reacts with the acid in cream of tartar to produce gas that makes the pancakes rise.
Cream of tartar
Acts as an acid that reacts with baking soda, helping the pancakes rise and stay light.
Eggs
Add structure and richness, helping bind the batter and set during cooking.

The step that matters

Pour batter onto the griddle and cook until golden brown on both sides. The griddle must be hot before the batter goes on, so the surface sets quickly and browns evenly. Batter poured onto a cool griddle spreads and cooks unevenly. Leaving the pancake too long on one side can scorch it before the center is cooked through.

“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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