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Dessert

Rice Flour Pancakes

A light pancake made with rice flour, milk, eggs, and salt, folded with whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rice Flour Pancakes

Ingredients

Directions

Make the batter

  1. In a bowl, beat the egg yolks until thick and pale.

  2. Mix the beaten yolks with the whole milk and salt.

  3. Gradually add rice flour until you achieve a batter consistency.

Finish and cook

  1. In another bowl, whip the egg whites until stiff peaks form.

  2. Gently fold the whipped egg whites into the batter.

  3. Bake immediately on a hot griddle or frying pan.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Yolks add richness and emulsify the batter; whipped whites add lift and a light texture.
Whole milk
Provides the liquid that hydrates the flour and gives the batter moisture and tenderness.
Rice flour
Forms the body of the batter, setting into the pancake structure as it cooks.

The step that matters

Fold in the egg whites gently. Whipped egg whites hold air that makes the pancakes light. Stirring vigorously knocks that air out, so the pancakes come out dense and flat.

“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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