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Cream Pancakes

Cream pancakes made with cream, eggs, butter, powdered sugar, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream Pancakes

Ingredients

Directions

Make the batter

  1. Beat the yolks of 6 eggs and the whites of 3 eggs in a bowl.

  2. Mix the cream with the egg mixture.

  3. Add enough flour to make a thick batter.

  4. Cut the butter into small pieces and add to the batter.

Fry the pancakes

  1. Heat a pan and cover the bottom with butter.

  2. Pour enough batter into the pan to form a pancake.

  3. Fry until light brown, about 5 minutes.

Stack and serve

  1. Stack the pancakes, sprinkling powdered sugar between each layer.

  2. Serve with lemon slices around the dish.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 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
Egg yolks and whites bind the batter and give the pancakes structure and richness.
Cream
Adds moisture and richness, keeping the pancakes tender.
Flour
Provides the structure that holds the thick batter together while it cooks.
Butter
Adds fat for flavor and tenderness, and greases the pan for browning.
Powdered sugar
Adds sweetness and a light sugary finish between the layers.

The step that matters

Frying until light brown. If the pan is too hot, the outside browns before the batter cooks through; if too cool, the pancake stays pale and doughy. Medium heat lets the centre set as the surface browns.

“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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