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Bread

Bread Pancakes

Bread Pancakes are made by boiling milk with bread crumbs, adding flour, eggs, and baking powder, then frying in lard.

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

Why it works: Milk and bread 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 Pancakes

Ingredients

Directions

Make the batter

  1. Bring the milk to a boil and pour it over the bread crumbs.

  2. Let it stand for five minutes.

  3. Add the flour, eggs, and baking powder to the mixture.

Fry

  1. Fry the mixture in hot lard 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. Milk + breadtop 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

Bread crumbs
Soak up the hot milk to form the body of the batter.
Flour
Adds starch that thickens the batter and gives the pancakes structure.
Eggs
Bind the batter and add richness and structure as they set.
Baking powder
Releases gas in the batter so the pancakes rise and turn light.
Milk
Hydrates the bread crumbs and provides moisture for a tender batter.

The step that matters

Frying in hot lard. If the lard is not hot enough, the pancakes absorb excess fat and turn greasy and pale. Enough heat sets the outside quickly and gives the golden browning the recipe calls for.

“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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