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Pancake Fritters

A fried pancake rolled around a seasoned meat filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Pancake Fritters

Ingredients

Directions

Make the pancake

  1. Combine flour and a pinch of coarse sea salt in a bowl.

  2. Beat the egg and add the milk gradually, stirring until smooth.

  3. Heat 1 teaspoon of butter in a large frying pan.

  4. Pour the batter into the pan.

  5. Fry the pancake until golden on both sides.

  6. Transfer the pancake to a plate.

Make the filling

  1. Finely chop the cooked meat.

  2. Mix the chopped meat with 2 teaspoons of flour, ketchup, water, salt, and pepper in a saucepan.

  3. Stir the mixture over heat until it boils.

  4. Let the mixture cool slightly.

Roll and fry

  1. Spread the meat mixture over the pancake.

  2. Roll the pancake up gently.

  3. Slice the rolled pancake into half‑inch pieces.

  4. Brush each piece with a beaten egg.

  5. Roll each piece in breadcrumbs.

  6. Fry the fritters in hot oil until golden brown.

  7. Serve hot on a napkin.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Flour
Forms the batter and, with the meat, thickens the filling so it holds together.
Egg
Binds the batter and gives the brushed coating a golden, set finish when fried.
Milk
Adds moisture to the batter, helping it spread into a thin, tender pancake.
Cooked meat
Provides the main savoury filling, bound into a moist mixture by the thickened sauce.
Ketchup
Adds sweetness and acidity to the filling, along with browning from its sugars.

The step that matters

Let the mixture cool slightly before spreading. If the hot, thickened filling is spread on the pancake, it can be too runny to roll neatly and may tear or leak. Cooling lets it firm up slightly so it holds its shape.

“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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