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Green Pea Pancakes

A pancake made with mashed green peas, eggs, milk, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Green Pea Pancakes

Ingredients

Directions

Prepare the peas

  1. Mash the boiled green peas while hot.

  2. Season with butter, pepper, and salt.

Make the batter

  1. Let the mixture cool, then beat in the eggs and milk.

  2. Sift the baking soda and cream of tartar with the flour, then add to the mixture.

  3. Beat well until smooth.

Cook and serve

  1. Cook on a griddle like pancakes until golden brown.

  2. 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Green peas
Provide the main body and flavor of the pancakes once mashed.
Eggs
Bind the mixture and add structure as the pancakes set.
All-purpose flour
Gives the batter body and structure so the pancakes hold their shape.
Baking soda
Reacts with the acid in the batter to produce gas that lightens the pancakes.
Cream of tartar
Acts as an acid that works with baking soda to help the pancakes rise.
Milk
Adds moisture and loosens the batter to a pourable consistency.

The step that matters

Let the mixture cool before adding the eggs and milk. Hot mashed peas can scramble eggs and thin the batter unevenly. Cooling first keeps the eggs smooth in the mixture, so the batter stays cohesive and cooks evenly.

Swap the peas

How well each one fits the dish's main ingredients (butter, pepper, egg, milk, cream, flour):

  1. Almondfits better
  2. Walnutfits better
  3. Pistachiofits better
  4. Peasthe original

Fit is the average pairing score against butter, pepper, egg, milk, cream, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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