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Dessert

Leipzeger Pancakes

A batter of eggs, sugar, cream, butter, yeast, and wine is risen, shaped, filled with jam, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Leipzeger Pancakes

Ingredients

Directions

Make the batter

  1. Beat the egg whites and yolks separately until well combined.

  2. Gradually add the sugar, warmed cream, clarified butter, yeast, and spirits of wine.

  3. Mix in enough sifted flour to create a thick batter.

  4. Let the batter rise for 30 minutes.

Shape and fill

  1. Roll out the batter thinly and cut into rounds or oblong pieces.

  2. Spread jam or marmalade on half of the pieces, fold them, and let rise again.

Fry

  1. Fry in boiling lard or butter 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Spirit + winetop 9% of all pairs
    Smell alikelow
    Cooked together701 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Butter and flour 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

Egg yolks
Add richness and tenderness to the batter while helping it bind and set when fried.
Egg whites
Whipped into the batter to add lightness and help the pancakes rise.
Flour
Provides the structure that holds the thick batter together and sets during frying.
Yeast
Produces gas that makes the batter rise and gives the pancakes an airy crumb.
Clarified butter
Adds richness and a tender texture to the batter.
Sugar
Sweetens the batter and helps the pancakes brown during frying.

The step that matters

Frying in boiling fat until golden brown. The fat must be hot enough to cook the pancakes quickly and brown them. If the fat is too cool, the pancakes absorb grease and turn heavy 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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