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Breakfast

To Make Clary Pancakes

Pancakes made with clary leaves, eggs, flour, milk, and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

To Make Clary Pancakes

Ingredients

Directions

Make the batter

  1. Beat the eggs with the flour and salt until well mixed.

  2. Add the milk and mix until smooth.

Fry and serve

  1. Heat lard in a pan.

  2. Pour in a thin layer of batter, then add clary leaves on top.

  3. Pour a little more batter over the leaves and fry until golden brown.

  4. Serve hot.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and milk 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
Bind the batter and add structure as they set during frying.
Fine flour
Thickens the batter and gives the pancake its body.
Milk
Adds moisture and loosens the batter to a pourable consistency.
Clary leaves
Sit between the batter layers and add their own herbal aroma.

The step that matters

Pour a little more batter over the leaves and fry until golden brown. Covering the leaves with batter seals them in, and frying until golden brown sets the batter on both sides so the pancake holds together when turned.

“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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