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Breakfast

Cocoanut Pancakes

A pancake made with coconut powder, egg, milk, and 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 water) and a pinch of salt.

  2. Add the 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, then pour in half of the batter.

  2. Cook over moderate heat for about 5 minutes until the bottom is brown, then flip and cook for another 5 minutes.

  3. 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 helps the pancakes hold their shape while cooking.
Coconut powder
Provides the main flavour and absorbs liquid, so the batter thickens as it rests.
Milk
Adds moisture and loosens the batter to a pourable consistency.

The step that matters

Let the batter rest and thicken before frying. Coconut powder is very absorbent, so it needs time to hydrate. Adding more liquid afterwards keeps the batter from becoming too stiff and dense, which helps the pancakes cook evenly.

“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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