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Dessert

Bread-crumb Griddle-cakes

Bread crumb griddle cakes are made from soaked bread, milk, eggs, sugar, salt, and optional nutmeg, then cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Bread-crumb Griddle-cakes

Ingredients

Directions

Prepare the batter

  1. Soak the bread pieces in milk until soft.

  2. Stir the soaked bread to make a batter.

  3. Rub the soaked bread through a vegetable sifter.

  4. Stir in the sugar, salt, and nutmeg if using, and mix well.

  5. Beat the yolks of the eggs.

  6. Beat the whites of the eggs.

  7. Combine the beaten yolks and whites.

  8. Add the egg mixture to the batter and beat until light.

Cook

  1. Preheat a griddle over medium‑high heat.

  2. Bake the batter on the griddle until golden.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + nutmegtop 14% of all pairs
    Smell alikemoderate
    Cooked together5,997 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 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

Bread pieces
Provides the body of the batter, soaked milk turning it into a soft, tender base.
Eggs
Yolks add richness and whites, beaten separately, lighten the batter for a airy texture.
Milk
Softens the bread and adds moisture so the batter pours and cooks through.
Sugar
Adds sweetness and helps the cakes brown golden on the griddle.

The step that matters

Beat the egg mixture into the batter until light. Beating air into the whites and yolks gives the cakes lift. Overbeating after folding can deflate the foam and make the cakes dense, so mix only until the batter looks light and even.

Swap the nutmeg

The recipe marks nutmeg as optional. How well each one fits the dish's main ingredients (bread, milk, egg, sugar):

  1. Cinnamonfits better
  2. Nutmegthe original
  3. Gingerfits less well
  4. Allspicefits less well

Fit is the average pairing score against bread, milk, egg, sugar. 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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