Name: Potato Pancakes
Ingredients: half teaspoon of baking soda; six large potatoes; three eggs beaten light; salt

Why it works: Potato and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Potato Pancakes

Ingredients

half teaspoon of baking soda
six large potatoes
three eggs beaten light
salt

Directions

Prepare

Peel and grate six large potatoes.
Add a spoonful of salt, half a teaspoon of baking soda, and three lightly beaten eggs to the grated potatoes.

Cook

When well blended, add enough flour to make a good batter and fry on a heated griddle.

Nutrition, whole recipe (rough)

694Calories

24 gProtein

7 gFat

133 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Potato	1 medium (173g) baked	161
Egg	1 large egg (50g)	78
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Chicago. Bethany union church. Woman's society. [from old catalog]. 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. See the original page.

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.

Potato + eggtop 29% of all pairs

Smell alikemoderate

Cooked together4,978 recipes

Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes: Form the bulk of the pancake, providing starch and body once grated and fried.
Eggs: Bind the grated potato and help hold the batter together while it cooks.
Baking soda: Raises the batter slightly and helps the pancakes brown as they fry.
Flour (in the method): Adds body to the batter so it holds together on the griddle.

“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.