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Pancakes.

A simple pancake recipe for diabetics using eggs, thick cream, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pancakes.

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 ↓

Pancakes.

Ingredients

Directions

Make the batter

  1. Beat the eggs well in a bowl.

  2. Add the thick cream and salt, mixing until combined.

Cook and serve

  1. Melt a little butter in an omelet pan over medium heat.

  2. Pour in just enough of the mixture to cover the surface of the pan.

  3. Fry lightly until the bottom is golden, then carefully turn the pancake and fry the other side.

  4. Turn out onto paper, roll up, and serve very hot on lace paper.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Eggs
Set and bind the batter, giving the thin pancake its structure when cooked.
Thick cream
Adds fat and moisture, keeping the pancake tender rather than dry.
Butter
Fat for frying that promotes browning and a golden surface.

The step that matters

Fry lightly and turn carefully. The batter is thin and set mainly by egg proteins. Medium heat lets the bottom turn golden before the top sets, and a careful turn avoids tearing the delicate pancake.

“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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