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German Pineapple Pancake

A pancake topped with stewed pineapple and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

German Pineapple Pancake

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Prepare an ordinary pancake batter.

  2. Pour the batter into a greased tin.

Top and bake

  1. Once the batter spreads, cover it with a layer of stewed pineapple.

  2. Dredge the top with powdered sugar.

  3. Bake in a hot oven at 400°F (200°C) for 8 to 10 minutes until done.

Serve

  1. Cut into triangular shapes and serve 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. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pancake batter
Forms the base, setting into a tender, cake-like layer as it bakes.
Stewed pineapple
Adds moisture and fruity sweetness that soaks into the batter as it bakes.
Powdered sugar
Dissolves slightly with heat and browns on the surface, adding sweetness and color.

The step that matters

Baking in a hot oven. The batter must set and brown before the pineapple releases too much liquid. A hot oven for a short time sets the base quickly, while overbaking dries the pancake 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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