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Pancakes, of Rice, How Made

A pancake made from rice flour, milk, cream, butter, eggs, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Pancakes, of Rice, How Made

Ingredients

Directions

Make the batter

  1. Combine rice flour, milk, and cream in a pot.

  2. Boil until thick, stirring in butter.

  3. Pour mixture into an earthen pan and let cool.

  4. Add more rice flour, salt, sugar, and beaten eggs. Mix well.

Fry and serve

  1. Fry in a small pan with a little butter until golden.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  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 milk and cream into a firm base and gives the pancakes their body.
Eggs
Bind the batter and help set the pancakes as they cook.
Butter
Adds richness and helps the pancakes brown in the pan.
Milk
Provides liquid that hydrates the flour and forms the thickened base.
Cream
Adds fat and richness, giving a softer, more tender texture.

The step that matters

Boil until thick, stirring in butter. Rice flour must be cooked in the liquid until it thickens, or the batter stays gritty and will not hold together. Constant stirring prevents lumps and scorching on the bottom of the pot.

“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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