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Dessert

Pink-coloured Pancakes

Pink-coloured pancakes made with beetroot, egg yolks, flour, cream, nutmeg, sugar, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Beetroot and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 124 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Pink-coloured Pancakes

Ingredients

Directions

Prepare the batter

  1. Boil the beetroot until tender, then crush it in a mortar.

  2. Mix in the egg yolks, flour, cream, nutmeg, and sugar until well combined.

Cook and serve

  1. Fry the mixture in a pan until cooked through.

  2. Serve the pancakes garnished with green sweetmeats, preserved apricots, or sprigs of myrtle.

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. Beetroot + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together124 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Beetroot + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together515 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Beetroot
Provides the bulk and earthy colour of the batter once crushed and cooked.
Egg yolks
Bind the mixture and help it set firmly when fried.
Flour
Gives the batter body so it holds together in the pan.
Cream
Adds moisture and richness, keeping the pancakes tender.

The step that matters

Fry the mixture until cooked through. Egg yolks set as they heat, so cooking over moderate heat until fully firm prevents a raw, runny centre while avoiding scorching on the outside.

Swap the beetroot

How well each one fits the dish's main ingredients (egg, flour, cream, nutmeg, sugar, brandy):

  1. Arrowrootfits better
  2. Sweet potatofits better
  3. Shallotfits about as well
  4. Beetrootthe original

Fit is the average pairing score against egg, flour, cream, nutmeg, sugar, brandy. Candidates are from the same food group and used in at least 100 recipes.

“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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