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Stale Bread Griddle Cakes

A quick griddle cake made from soaked stale breadcrumbs, milk, eggs, flour, butter, salt, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stale Bread Griddle Cakes

Ingredients

Directions

Prepare

  1. Soak the stale breadcrumbs in boiling hot milk for 1 hour.

  2. Beat the egg yolks until light.

Make the batter

  1. Add the beaten yolks, flour, melted butter, and salt to the soaked breadcrumbs and mix well.

  2. Gently stir in the baking powder and beaten egg whites.

Cook

  1. Grease a griddle and cook small, thin cakes 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.

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

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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 breadcrumbs
Soak up the hot milk and form the soft body of the cakes.
Milk
Softens the breadcrumbs and keeps the cakes moist as they cook.
Eggs
Yolks add richness and binding; whites add air that lightens the batter.
All-purpose flour
Adds structure so the cakes hold together on the griddle.
Baking powder
Releases gas when heated, helping the cakes rise and become light.
Melted butter
Adds fat for flavour and a tender texture.

The step that matters

Gently stir in the baking powder and beaten egg whites. The whites hold air that makes the cakes light, and baking powder releases gas during cooking. Vigorous stirring knocks out the air and flattens the batter, so the cakes come out dense.

“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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