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Breakfast

Entiee Wheat Floue Pancakes

A pancake made from wheat flour, milk, butter, eggs, sugar, and lemon or vanilla, fried and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Entiee Wheat Floue Pancakes

Ingredients

Directions

Make the batter

  1. Mix the flour with cold milk until smooth and the consistency of good cream.

  2. Add melted butter, beaten eggs, sugar, and flavor with lemon or vanilla essence.

Cook and serve

  1. Heat a pan and coat it with fresh butter.

  2. Pour batter into the pan and fry until golden brown.

  3. Roll the pancakes up, dust with sugar, and sprinkle with lemon.

  4. Serve 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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

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

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

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

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

Entire wheat flour
Provides the main structure and body of the batter.
Eggs
Bind the batter and help set the pancakes as they cook.
Melted butter
Adds richness and fat, giving a tender texture and browning in the pan.
Cold milk
Hydrates the flour to form a smooth batter with a creamy consistency.

The step that matters

Pour batter into the pan and fry until golden brown. The batter must be cooked over steady heat so the outside browns before the centre sets. Too hot a pan browns the surface and leaves the inside raw, while too cool a pan makes the pancakes pale and tough.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against wheat, flour, milk, butter, egg, sugar. 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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