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Cheese Pancakes

Cheese Pancakes are batter pancakes flavored with Parmesan and Gruyère, topped with a warm cheese and cream mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parmesan cheese and cheese match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 1,041 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cheese Pancakes

Ingredients

Directions

Make the batter

  1. Combine the flour and a dusting of salt in a bowl.

  2. Make a well in the center and add the eggs, gradually stirring in half the milk.

  3. Beat the batter until it bubbles, then add the remaining milk and let it rest for 30 minutes.

  4. Mix the Parmesan and Gruyère cheeses.

  5. Stir half of the cheese mixture into the batter.

Cook and fill

  1. Heat the cream.

  2. Mix in the remaining cheese with some seasoning.

  3. Keep the mixture warm on the stove.

  4. Fry small pancakes (about 3 inches long) in butter or lard in a skillet until golden brown on both sides.

  5. Place the pancakes on paper sprinkled with grated cheese.

  6. Spread a thin layer of the cheese and cream mixture on each pancake.

  7. Roll each pancake up neatly.

  8. Serve immediately.

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. Parmesan cheese + cheesetop 3% of all pairs
    Smell alikestrong
    Cooked together1,041 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Flour
Forms the batter's structure as its starch sets during frying.
Eggs
Bind the batter and help the pancakes hold their shape.
Milk
Hydrates the flour and loosens the batter to a pourable consistency.
Parmesan cheese
Adds savory, salty flavor and aroma to the pancakes.
Gruyère cheese
Adds nutty flavor and melts smoothly into the cheese filling.
Cream
Adds moisture and richness to the cheese filling.

The step that matters

Frying the pancakes until golden on both sides. Cooking over moderate heat lets the batter set and brown evenly. Too high a heat browns the outside before the centre sets, so the pancake tears when rolled.

“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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