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Pork Pancakes

A batter of eggs, flour, milk, and salt is folded with pork slices and fried, served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and pork are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,386 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Pork Pancakes

Ingredients

Directions

Make the batter

  1. Beat the yolks of the eggs thoroughly.

  2. Stir in the flour to form a smooth paste.

  3. Add a pinch of salt and the milk, then let the batter stand for 1-2 hours.

  4. Whisk the egg whites to a firm froth and fold them into the batter.

Fry and serve

  1. Dip the pork slices into the batter and fry them separately in hot fat for 1 minute.

  2. Surround each slice with a spoonful of batter and fry until set, then flip to cook the other side.

  3. Serve the pancakes on a hot dish with brown sauce made from the pork trimmings.

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. Milk + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. 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
Yolks enrich the batter and whites, whisked to a firm froth, make it light and airy.
Flour
Forms the starch structure that thickens the batter into a smooth paste that sets when fried.
Milk
Loosens the flour paste into a pourable batter and adds moisture and tenderness.
Cold roast or boiled pork
Is the central filling, coated in batter and fried until the batter sets around it.

The step that matters

Folding in the egg whites. Whipped whites hold air that makes the batter light; stirring them vigorously deflates the foam, so fold gently to keep the pancakes airy.

“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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