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Dessert

Small Egg Cakes

Small egg cakes are light, fluffy pancakes made with flour, milk, eggs, butter, and a pinch of salt, served with spinach.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Small Egg Cakes

Ingredients

Directions

Make the batter

  1. Mix flour, milk, and eggs until smooth.

  2. Beat the egg whites to a froth and add to the mixture.

Fry and serve

  1. Melt butter in a frying pan.

  2. Fry spoonfuls of the mixture on both sides until light brown.

  3. Serve with spinach.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

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

Flour
Provides the structure that holds the batter together as it sets.
Eggs
Bind the batter and, when beaten whites are folded in, add lightness and rise.
Milk
Adds moisture and loosens the batter into a pourable consistency.
Butter
Fats the pan and promotes browning on the outside of the cakes.

The step that matters

Fry spoonfuls of the mixture on both sides until light brown. Frying over moderate heat lets the centre set before the outside over-browns. Too high a heat burns the surface while the inside stays raw and wet.

“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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