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Dessert

Irish Pancakes

A thin pancake made with egg yolks, whites, cream, butter, flour, nutmeg, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Irish Pancakes

Ingredients

Directions

Make the batter

  1. Beat egg yolks and whites together.

  2. Strain mixture into a pint of cream.

  3. Add grated nutmeg and sugar to taste.

  4. Melt butter in a pan.

  5. Pour melted butter into the warm cream mixture.

  6. Mix in flour until smooth.

Cook and serve

  1. Fry pancakes very thin, using a bit of butter for the first one, but not for the others.

  2. Serve pancakes stacked on top of each other.

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. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: acetic acid (sour, vinegar).

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 help bind the batter while setting in the pan.
Egg whites
Add lift and structure to the batter, helping the pancakes hold together.
Cream
Adds moisture and richness, giving the pancakes a tender, soft texture.
Butter
Adds fat and flavour, and helps the pancakes brown lightly in the pan.
Flour
Provides structure, setting the batter so the thin pancakes hold their shape.

The step that matters

Fry pancakes very thin, using a bit of butter for the first one, but not for the others.. Thin pancakes cook quickly and evenly. Too much butter in the pan can make later pancakes greasy or fry them rather than cook them, so only the first one needs it.

“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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