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Rice Pancakes

A batter of rice flour, cream, butter, nutmeg, flour, salt, sugar, and eggs, fried into golden pancakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Rice Pancakes

Ingredients

Directions

Make the base

  1. In a saucepan over low heat, combine rice flour and cream, stirring until thick.

  2. Remove from heat and stir in butter and nutmeg.

Make the batter

  1. Let the mixture cool, then add all-purpose flour, salt, sugar, and beaten eggs.

Cook

  1. Heat oil in a frying pan and fry spoonfuls of the batter until golden brown.

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. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Rice flour
Thickens the cream into a stiff base that gives the pancakes body.
Eggs
Bind the batter and add structure and richness as they set.
Butter
Adds fat for richness and a tender texture.
All-purpose flour
Adds gluten-forming structure to help the pancakes hold together.
Cream
Provides moisture and richness for the thickened base.

The step that matters

Let the mixture cool before adding the eggs. Eggs added to a hot base can scramble or cook unevenly, so cooling the mixture first keeps the batter smooth and lets the eggs blend in evenly.

Swap the nutmeg

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

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Turmericfits less well
  4. Capersfits less well

Fit is the average pairing score against rice, flour, cream, butter, sugar, egg. 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.

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