Skip to main content
Main

Bread Griddle Cakes

A griddle cake made from soaked stale bread crumbs, eggs, milk, and baking powder.

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

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 Griddle Cakes

Ingredients

Directions

Make the batter

  1. Soak the bread crumbs in the milk for one hour.

  2. Beat the soaked bread smooth.

  3. In a separate bowl, beat the eggs until very light.

  4. Add the egg yolks, flour, salt, and baking powder to the bread mixture and beat again.

  5. Fold in the beaten egg whites.

Cook the cakes

  1. Bake quickly on a hot griddle.

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 + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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
Soaked crumbs form the body of the batter and give a soft, tender texture.
Milk
Softens the crumbs and keeps the batter moist.
Eggs
Whites trap air for lift, while yolks add richness and help set the structure.
Flour
Adds starch that thickens the batter and firms the cakes as they cook.
Baking powder
Releases gas in the batter, helping the cakes rise and stay light.
Baking soda
Reacts with the cream of tartar to release gas that lifts the cakes.

The step that matters

Fold in the beaten egg whites. Fold gently rather than stirring, so the air trapped in the whites stays in the batter. Air bubbles expand with heat and help the cakes rise and stay light; overmixing deflates them.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes