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Dessert

Cream Pancakes

A batter of cream, eggs, butter, sugar, and flour cooked into pancakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Cream Pancakes

Ingredients

Directions

Make the batter

  1. Beat the yolks of 6 eggs and the whites of 3 eggs separately.

  2. Mix the cream with the beaten eggs.

  3. Add enough flour to achieve a proper batter thickness.

  4. Break the butter into pieces and mix it into the batter.

Cook and serve

  1. Grease a pan with butter and pour in the batter.

  2. Fry until golden, about 5 minutes, flipping as needed.

  3. Layer pancakes on a dish, sprinkling pounded sugar between each one.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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 fat, and help bind the batter into a smooth, tender pancake.
Egg whites
Beaten separately, they add lightness and help the pancakes rise and set with a delicate texture.
Cream
Adds moisture and fat, giving the pancakes a soft, rich crumb.
Butter
Adds fat and flavour, and browns in the pan to give a golden crust.
Flour
Provides structure, setting as it cooks to hold the pancake together.
Pounded loaf sugar
Adds sweetness and a touch of caramelisation where it sits between the pancakes.

The step that matters

Fry until golden, flipping as needed. The pan must be hot enough and greased enough to brown the batter without sticking. Flipping too early tears the set pancake, while overcooking dries it out.

“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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