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Pea Pancakes or Fritters

A batter of mashed green peas, eggs, milk, flour, and baking powder, fried on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk 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 ↓

Pea Pancakes or Fritters

Ingredients

Directions

Prepare the pea base

  1. Boil the green peas until tender, then mash them while hot and rub through a colander.

  2. Season the pea pulp with pepper, salt, and butter; let it cool.

Make the batter

  1. Add the beaten egg yolks, milk, flour, and baking powder to the cooled pea mixture; stir and beat well.

  2. Just before baking, fold in the beaten egg whites.

Cook and serve

  1. Cook on a hot griddle like pancakes and serve very 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Green peas
Provide the main body, flavor, and green color of the batter once mashed into a pulp.
Eggs
Yolks enrich and bind the batter, while whipped whites lighten it and add structure.
All-purpose flour
Forms the gluten network that gives the pancakes their body and holds the structure together.
Baking powder
Releases gas in the batter so the pancakes rise and become light and airy.
Whole milk
Adds moisture and hydrates the flour so the batter pours and cooks evenly.
Butter
Adds fat that enriches the flavor and softens the crumb of the pancakes.

The step that matters

Fold in the egg whites just before baking. Beaten egg whites trap air that makes the pancakes light. If they sit too long or are deflated by vigorous stirring, the air escapes and the pancakes turn out dense.

Swap the peas

How well each one fits the dish's main ingredients (pepper, butter, egg, milk, flour):

  1. Almondfits better
  2. Walnutfits better
  3. Milletfits better
  4. Peasthe original

Fit is the average pairing score against pepper, butter, egg, milk, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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