Skip to main content
Breakfast

Milk Pancakes

Milk pancakes made with eggs, milk, flour, salt, fried in fat, served hot with lemon and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Milk Pancakes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. Beat the eggs well.

  2. Add the milk to the eggs and stir.

  3. Add a pinch of salt.

  4. Add enough flour to make a thick smooth batter.

Cook and serve

  1. Fry the pancakes in boiling fat.

  2. Turn the pancakes skilfully.

  3. Serve the pancakes very hot with lemon and sugar.

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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Bind the batter and add structure as they set in the hot fat.
Milk
Thins the batter and adds moisture and richness to the pancakes.
Flour
Forms the thick batter structure that holds the pancake together when cooked.

The step that matters

Fry the pancakes in boiling fat. The fat must be hot enough to set the batter quickly on contact. If it is too cool, the pancakes absorb fat, turn greasy and tear when turned.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against egg, milk, flour, sugar. 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.

More milk pancakes recipes

Sour 34 See all 4 →

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes