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Mincemeat Pancakes

Mincemeat pancakes are pancakes filled with mincemeat and served with sifted sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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 ↓

Mincemeat Pancakes

Ingredients

Directions

Make the batter

  1. Mix the wheatmeal and milk in a bowl to form a batter.

  2. Beat in the eggs until well combined.

Cook and serve

  1. Heat a skillet and add butter for frying.

  2. Pour batter into the skillet to form pancakes.

  3. Cook pancakes until golden brown on both sides.

  4. Place a spoonful of mincemeat on each pancake, then fold the pancakes.

  5. Serve with sifted sugar.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Wheatmeal
Provides the flour structure that holds the batter together when cooked.
Eggs
Bind the batter and help set the pancakes as they cook.
Milk
Hydrates the flour and loosens the batter to a pourable consistency.
Mincemeat
Supplies the sweet, spiced filling that flavours each folded pancake.

The step that matters

Cook pancakes until golden brown on both sides. The batter must be set before flipping, or the pancakes will tear. Browning both sides adds flavour through the Maillard reaction, which gives toasty, savoury notes that balance the sweet filling.

“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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