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Breakfast

Clary Pancakes

Pancakes flavored with clary leaves, cooked in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Clary Pancakes

Ingredients

Directions

Make the batter

  1. Beat the eggs, flour, and salt together.

  2. Mix in the milk until smooth.

Cook the pancakes

  1. Heat lard in a pan.

  2. Pour in the batter as thin as possible.

  3. Add clary leaves and pour a little more batter over them.

  4. Fry until golden brown and 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. 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
Bind the batter and help it set firm when cooked.
Fine flour
Thickens the batter and gives the pancakes their body.
Milk
Loosens the batter and adds moisture for a tender result.
Lard
Fat for frying that helps the pancakes brown evenly.
Clary leaves
Add a herbal aroma that is sealed inside the batter as it cooks.

The step that matters

Pouring the batter as thin as possible. A thin layer of batter cooks quickly and evenly through to the centre and browns without turning dry or doughy. A thick pour can leave the middle raw while the outside over-browns.

“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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