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Mince Griddle Cakes

A griddle cake made with chopped cold cooked meat and pancake batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Mince Griddle Cakes

Ingredients

Directions

Prepare

  1. Chop all the cold cooked meat you have.

  2. Season the meat with salt and pepper.

  3. Prepare a pancake batter.

Cook the griddle cakes

  1. Butter a griddle and place a spoonful of batter on it.

  2. Add a spoonful of chopped meat on top of the batter.

  3. Cover the meat with part of another spoonful of batter.

  4. Cook until one side is done, then turn and cook until fully cooked.

Serve

  1. 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. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Cold cooked meat
Provides the savoury filling that sits inside the batter cakes.
Pancake batter
Forms the set outer cake that encloses the meat and browns on the griddle.
Butter
Greases the griddle so the batter releases cleanly and browns evenly.

The step that matters

Cook until one side is done, then turn. The meat is already cooked, so the goal is to set and brown the batter while heating the filling through. Turning too early leaves batter raw and tears the cake; cooking too fast on high heat browns the outside before the centre is hot.

“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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