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Pancakes, of Rice, How Made

A batter of rice flour, milk, cream, butter, nutmeg, salt, sugar, and eggs is boiled, cooled, mixed, and fried into pancakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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. In a pot, combine rice flour and grated nutmeg with milk and cream.

  2. Boil until thick, stirring in butter while boiling.

  3. Pour into an earthen pan and let cool.

Finish and fry

  1. Once cool, mix in additional rice flour, salt, sugar, and beaten eggs.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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 custard that holds the pancakes together.
Eggs
Bind the mixture and set during frying, giving the pancakes structure.
Butter
Adds richness and flavor, and browns the pancakes in the pan.
Milk and cream
Form the liquid base that thickens into the custard.

The step that matters

Boil until thick. The mixture must be cooked until it thickens fully before cooling, because starch from the rice flour sets only when heated enough. Undercooked batter stays loose and will not hold its shape when fried.

Swap the nutmeg

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

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

Fit is the average pairing score against rice, flour, milk, 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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