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Bread Griddle Cakes

Bread griddle cakes are made by mixing stale bread crumbs with milk, eggs, flour, and baking powder, then cooking on a hot griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Bread Griddle Cakes

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread Griddle Cakes

Ingredients

Directions

Make the batter

  1. Pour hot milk over stale bread crumbs and let them soften.

  2. Rub the mixture through a strainer.

  3. Add beaten egg yolks, flour, and baking powder.

  4. If the batter is too thick, add a little cold milk.

Cook

  1. Cook on a hot griddle until golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Stale bread crumbs
Provide the bulk of the batter and a soft, tender crumb once softened in milk.
Eggs
Add richness and bind the batter so the cakes hold together.
All-purpose flour
Adds structure to the batter so the cakes set firmly on the griddle.
Baking powder
Releases gas in the batter so the cakes rise and turn light.
Milk
Softens the bread and moistens the batter to a pourable consistency.

The step that matters

Cook on a hot griddle until golden brown. If the griddle is not hot enough, the cakes absorb grease and cook slowly, staying pale and dense. A properly hot surface sets the outside quickly and browns it through the Maillard reaction, giving flavor and color.

“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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