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Bread Griddle Cakes

A griddle cake made by soaking bread, mixing with egg, milk, flour, salt, sugar, baking powder, and cooking until golden.

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

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bread Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Soak the bread, free from crust, in warm water until saturated.

  2. Wring the soaked bread dry in a clean towel.

  3. Mix the soaked bread with the beaten egg and milk.

  4. Add the flour, salt, brown sugar, and baking powder to the mixture.

Cook

  1. Cook on a greased griddle over medium heat 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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

Bread (in the method)
Soaked and mixed into the batter, it adds body and moisture to the cakes.
Flour
Provides the starch and structure that hold the cakes together as they cook.
Egg
Binds the mixture and helps set the cakes as they cook.
Milk
Adds moisture and loosens the batter so it spreads on the griddle.
Baking powder
Releases gas during cooking, helping the cakes rise and become light.

The step that matters

Wring the soaked bread dry. Excess water thins the batter, so the cakes can spread too much, stay soggy in the centre, and brown unevenly on the griddle.

“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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