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Meat Pancakes

A savory pancake filled with minced cooked meat, made with flour, egg, milk, lard, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Meat Pancakes

Ingredients

Directions

Prepare

  1. Mince the cooked meat finely and season it with pepper and salt.

  2. In a bowl, combine flour, egg, and milk to make a batter.

Cook and fill

  1. Heat ½ oz of lard in a small frying pan.

  2. Pour in ¼ of the batter and cook until golden on both sides.

  3. Place ¼ of the minced meat on the pancake, roll it up neatly, and keep warm.

  4. Repeat with the remaining batter and meat.

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. Flour + eggtop 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).

  4. Milk + meattop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Flour
Forms the batter's structure once it sets in the pan.
Egg
Binds the batter and helps it set firm when cooked.
Milk
Adds moisture to the batter and helps the pancakes brown.
Cooked meat
Provides the savoury filling that is rolled inside each pancake.
Lard
Greases the pan so the pancakes brown evenly without sticking.

The step that matters

Cooking each pancake until golden on both sides. Heat must be moderate and the batter thin enough to spread. If the pan is too hot the outside browns before the centre sets, and if too cool the pancake stays pale and tears when rolled.

“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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