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Bread Griddle Cakes

A griddle cake made from bread crumbs, milk, and spices, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Bread Griddle Cakes

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 Griddle Cakes

Ingredients

Directions

Make the batter

  1. Scald the milk and add the bread crumbs.

  2. Let stand for 15 minutes.

  3. Mash and beat to a paste.

  4. Add the salt, syrup, melted shortening, and well-beaten egg.

  5. Sift together the flour and baking powder and add to the mixture.

Cook

  1. Bake on a hot griddle until nicely browned on both sides.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Syrup + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together2,540 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Milk and flour 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

Dry bread crumbs
Provide the main body of the cakes, softening into a paste that holds them together.
Egg
Binds the batter and adds structure as it sets on the griddle.
Flour
Adds structure so the cakes hold their shape rather than spreading.
Baking powder
Releases gas in the batter, lightening the texture as the cakes cook.
Sweet milk
Hydrates the bread crumbs and adds moisture to the batter.

The step that matters

Cooking on a hot griddle until browned on both sides. If the griddle is not hot enough, the cakes absorb grease and steam instead of browning, leaving them pale and soggy inside. Flipping only once the underside is set keeps them from tearing.

“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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