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Preserve

Cocoanut Pancakes

A pancake made with coconut powder, egg, milk or cream, and cooked in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cocoanut Pancakes

Ingredients

Directions

Make the batter

  1. Beat the egg with milk or cream and a pinch of salt.

  2. Add coconut powder and let it sit for 5 to 10 minutes.

  3. Mix in a little more cream and water until the batter is slightly thicker than regular pancake batter.

Cook the pancakes

  1. Heat lard in a frying pan until melted.

  2. Pour half of the batter into the pan and cook for about 5 minutes until browned.

  3. Flip the pancake and cook for another 5 minutes.

  4. Repeat with the remaining batter.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Egg
Binds the batter and gives the pancakes structure as it sets when cooked.
Coconut powder
Absorbs liquid and thickens the batter, giving the pancakes a dense, soft texture.
Milk or cream
Adds moisture and richness, loosening the batter to a pourable consistency.
Lard
Fat for the pan that conducts heat and helps the pancakes brown and release cleanly.

The step that matters

Let the batter rest before cooking. Coconut powder is very absorbent and needs time to hydrate. Resting for 5 to 10 minutes lets it swell and thicken, so the batter sets evenly instead of cooking up thin or gritty.

“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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