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Dessert

Bread Griddle Cakes

A batter of flour, baking powder, bread crumbs, milk, and eggs cooked on a griddle to make lightly browned cakes.

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

Prepare the crumb base

  1. Scald the milk and add the bread crumbs.

  2. Let stand for 15 minutes.

  3. Mash and beat to a paste.

Make the batter

  1. Add the salt, sweetening, melted shortening, and well-beaten egg to the mixture.

  2. Sift together the flour and baking powder.

  3. Add to the mixture and combine well.

Cook

  1. Preheat a griddle over medium‑high heat.

  2. Bake the batter on the 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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Flour + milktop 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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, 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

Dry bread crumbs
Form the bulk of the batter and soften into a paste, giving the pancakes body and a tender crumb.
Egg
Binds the batter together and adds structure as it sets on the griddle.
Flour
Provides structure so the batter holds its shape while cooking.
Baking powder
Releases gas in the batter to lift the pancakes and make them lighter.
Sweet milk
Hydrates the crumbs and adds moisture, helping the batter spread and brown.
Shortening
Adds fat for richer flavor and a tender texture, and helps browning on the griddle.

The step that matters

Mash and beat the crumbs to a smooth paste. If lumps of soaked crumb remain, they won't cook through and will create uneven texture. Thorough beating breaks them down so the batter cooks evenly and holds together.

“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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