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
Ingredients
Directions
Prepare the batter
Ensure the eggs are fresh.
Crack each egg into a cup and whisk well.
In a bowl, combine the eggs, flour, salt, and a few drops of milk.
Beat until smooth.
Gradually add the remaining milk until the batter is thick but pourable.
Cook the pancakes
Heat a small frying pan over medium heat and ensure it is clean.
Melt 1 tablespoon of butter in the pan.
Pour in about ⅓ cup of batter for each pancake.
Fry for about 4 minutes until browned.
Sprinkle sugar over the pancake.
Roll it up in the pan.
Transfer to a dish.
Continue cooking pancakes.
Serve
Serve immediately as they are best fresh.
Optionally flavor the batter with grated lemon rind.
Optionally fill pancakes with preserves.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Milk + lemontop 15% of all pairsSmell alikemoderateCooked together19,053 recipes
Shared aroma: 2-nonenal (fatty, 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
- Eggs
- Bind the batter and help the pancakes set with structure when cooked.
- All-purpose flour
- Provides the starch and gluten that give the pancakes their body and structure.
- Milk
- Hydrates the flour and sets the batter's thickness and pourability.
- Butter
- Adds fat for flavor and helps the surface brown in the pan.
The step that matters
Adding the remaining milk gradually. Adding milk slowly while beating keeps the batter smooth and free of lumps, because flour clumps when liquid is poured in too fast. Thick but pourable batter cooks into even, tender pancakes.
Swap the lemon
The recipe marks lemon as optional. How well each one fits the dish's main ingredients (egg, flour, milk, butter, sugar):
- Vanillafits better
- Raisinfits better
- Figfits better
- Lemonthe original
Fit is the average pairing score against egg, flour, milk, butter, 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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