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Cream Pancakes

A batter of cream, eggs, butter, sugar, and flour is fried 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 yolks and whites.

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

  4. Incorporate ¼ pound of butter in small pieces into the batter.

Cook and serve

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

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

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

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 help bind the batter while adding a custardy tenderness.
Egg whites
Whipped separately, they add lightness and help the pancakes rise and stay airy.
Cream
Adds moisture and richness, giving the pancakes a tender, soft crumb.
Butter
Adds fat for flavor and tenderness, and helps the pancakes brown in the pan.
Flour
Provides structure, setting the batter so the pancakes hold their shape when cooked.

The step that matters

Fry until golden, flipping as needed. Cooking over steady heat lets the centre set before the outside browns too far. Too hot a pan scorches the surface while the inside stays raw, and flipping too early can tear the delicate, airy batter.

“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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