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Mincemeat Pancakes

Mincemeat pancakes are wheatmeal pancakes filled with mincemeat and dusted with 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. Combine the wheatmeal, milk, and eggs in a bowl to make a batter.

Cook the pancakes

  1. Heat a skillet and add butter for frying.

  2. Pour batter into the skillet to form pancakes and cook until golden brown.

  3. Place a spoonful of mincemeat on each pancake and fold them.

Serve

  1. Serve warm, dusted 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

Allinson fine wheatmeal
Provides the starch and gluten-forming flour that gives the pancakes their body.
Eggs
Bind the batter and set during cooking, giving the pancakes structure.
Milk
Adds moisture and loosens the batter to a pourable consistency.
Mincemeat
Adds sweetness, fruit flavour and moisture inside the folded pancake.

The step that matters

Cook until golden brown. Browning comes from the Maillard reaction and caramelisation of sugars and starches on the pan surface. Cooking over moderate heat lets the centre set before the outside burns, so the pancake is cooked through and not dark and raw inside.

“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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