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Dessert

Chocolate Pancakes

Chocolate pancakes made with chocolate, flour, milk, sugar, and eggs, cooked in a skillet.

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 ½ cup of cold milk.

  2. Boil the remaining milk.

  3. Pour the boiled milk onto the chocolate mixture. Stir the mixture until smooth.

  4. Add the sugar.

  5. Let the mixture cool.

Make the batter

  1. Whisk the eggs well. Stir the whisked eggs into the flour.

  2. Add the cooled chocolate mixture to the flour.

  3. Let the batter stand until cold.

Cook and serve

  1. Fry the pancakes in a hot skillet.

  2. Sprinkle the pancakes with sugar.

  3. Roll the pancakes up.

  4. Serve the pancakes 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 starch structure that holds the batter together when cooked.
Eggs
Bind the batter and set during frying, giving the pancakes structure.
Milk
Hydrates the flour and gives the batter its liquid base and moisture.
Grated chocolate
Supplies the chocolate flavour and adds richness to the batter.
Sugar
Adds sweetness and contributes to browning in the hot skillet.

The step that matters

Let the batter stand until cold. Cooling the chocolate mixture before adding it keeps the eggs from scrambling and the batter from thinning, so the pancakes hold together in the pan.

“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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