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Dessert

Jelly Pancakes

A pancake rolled with fruit jelly and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Jelly Pancakes

Ingredients

Directions

Make the batter

  1. In a bowl, beat the eggs and mix in the melted butter and milk.

  2. Gradually add the prepared flour and mix until smooth.

Cook and serve

  1. Heat a large frying pan and melt a little butter in it.

  2. Pour enough batter to cover the bottom of the pan.

  3. Cook until brown on one side, then flip and cook the other side.

  4. Spread fruit jelly on the pancake and roll it up.

  5. Sprinkle with powdered sugar and serve immediately.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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 add structure as the pancake sets in the pan.
Prepared flour
Provides the starch and gluten that give the pancakes their body.
Milk
Adds liquid that thins the batter and helps the pancake brown.
Melted butter
Adds richness and fat for flavor and a tender texture.
Fruit jelly
Adds sweetness and a moist, fruity filling inside the rolled pancake.

The step that matters

Cook until brown on one side, then flip. The first side must set and brown fully before flipping; flipping too early tears the thin pancake, while overcooking makes it dry and stiff before rolling.

“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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