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Dessert

Ground Rice Pancakes

A batter of ground rice, eggs, and milk is fried into pancakes, then topped with jam, sugar, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and cinnamon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Ground Rice Pancakes

Ingredients

Directions

Make the batter

  1. In a bowl, combine the milk, eggs, and ground rice to make a batter.

  2. Heat butter or oil in a frying pan over medium heat.

Cook the pancakes

  1. Pour a thin layer of batter into the pan to form a pancake.

  2. Cook until golden brown on one side, then flip the pancake and cook the other side.

  3. Remove the pancake from the pan.

  4. Sprinkle the pancake with sugar and cinnamon.

  5. Place a spoonful of jam on the pancake.

  6. Fold the pancake.

  7. Sprinkle the folded pancake with more sugar.

  8. Keep the pancake hot until all are cooked.

Serve

  1. Serve 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. Rice + cinnamontop 4% of all pairs
    Smell alikestrong
    Cooked together2,137 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

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

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Ground rice
Forms the body of the batter, giving the pancakes a slightly grainy, tender texture.
Eggs
Bind the batter and set during cooking to give the pancake structure.
Milk
Thins the batter to a pourable consistency and adds moisture and browning from its sugars.
Butter or oil
Coats the pan to prevent sticking and helps the pancake brown evenly.

The step that matters

Pour a thin layer of batter. Ground rice has no gluten to stretch, so a thick layer may stay gummy in the middle and fail to set evenly. A thin layer cooks through and browns quickly.

“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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