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Bread

Bread Pancakes

Bread pancakes are made from flour, baking powder, salt, sugar, eggs, milk, and melted butter, cooked on a skillet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Bread Pancakes

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 ↓

Bread Pancakes

Ingredients

Directions

Make the batter

  1. In a bowl, mix flour, baking powder, salt, and sugar.

  2. In another bowl, beat eggs and combine with milk and melted butter.

  3. Pour the wet ingredients into the dry ingredients and stir until just combined.

Cook the pancakes

  1. Heat a skillet over medium heat and grease lightly.

  2. Pour batter onto the skillet to form pancakes and cook until bubbles form, then flip and cook until golden brown.

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.

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.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Flour
Forms the structure of the pancakes as it sets with heat.
Baking powder
Releases gas in the batter, helping the pancakes rise and become light.
Eggs
Add structure and richness, helping the batter hold together while cooking.
Milk
Hydrates the flour and gives the batter its liquid base and tenderness.
Melted butter
Adds fat for flavour and tenderness, and helps prevent sticking.

The step that matters

Stir the batter until just combined. Overmixing develops gluten in the flour, which makes pancakes tough and chewy. Lumps left after gentle stirring are fine and will cook out.

“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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