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Bread Pancakes

Bread pancakes are made from stale bread, eggs, flour, baking powder, milk, and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Bread Pancakes

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 Pancakes

Ingredients

Directions

Prepare the batter

  1. Soak the stale bread in hot water for a few moments, then press out the excess water.

  2. In a bowl, combine the soaked bread, beaten eggs, flour, and baking powder.

  3. Add milk gradually until you achieve a batter consistency.

Cook

  1. Heat a greased griddle over medium‑high heat and fry the batter until golden brown 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 + 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. Flour + buttertop 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).

Flour and butter 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
Provides the body of the batter and soaks up liquid to give a soft, tender crumb.
Eggs
Bind the mixture together and set during frying to give structure.
All-purpose flour
Adds starch that thickens the batter and helps hold the pancakes together.
Baking powder
Releases gas when heated, helping the pancakes rise and become lighter.
Milk
Adds moisture to loosen the batter to a pourable consistency.

The step that matters

Frying on both sides until golden brown. Medium‑high heat on a greased griddle drives browning through the Maillard reaction, while the centre must set fully. Too hot and the outside burns before the inside cooks through.

“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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