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Dessert

Chocolate Pancakes

A batter of chocolate, flour, milk, sugar, and eggs is fried into pancakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and chocolate are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Pancakes

Ingredients

Directions

Make the chocolate mixture

  1. Mix the grated chocolate smoothly with cold milk.

  2. Boil the remaining milk.

  3. Pour the boiled milk onto the chocolate mixture.

  4. Return to the pan and stir until smooth.

  5. Add the sugar.

  6. Let the mixture cool.

Make the batter

  1. Whisk the eggs well.

  2. Stir the whisked eggs into the flour.

  3. Add the cooled chocolate mixture.

  4. Let the batter stand until cold.

Cook and serve

  1. Fry the pancakes as you would normally.

  2. Sprinkle with sugar.

  3. Roll them up.

  4. Serve very hot.

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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk 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

Flour
Provides the structure that holds the batter together when cooked.
Eggs
Bind the batter and add structure and richness as they set in the pan.
Milk
Hydrates the flour and gives the batter its liquid, moisture and smooth texture.
Grated chocolate
Supplies the chocolate flavour and, as it melts into the milk, colour and body.
Sugar
Adds sweetness and balances the bitterness of the chocolate.

The step that matters

Melting the chocolate smoothly into the milk. Chocolate can seize or form lumps if it meets hot liquid too quickly or is not fully mixed. Starting with cold milk and stirring until smooth lets the chocolate disperse evenly before the milk is boiled and combined, giving a silky 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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