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Bread Griddle-cakes

Bread griddle cakes are a batter made from milk, bread crumbs, eggs, butter, salt, baking soda, and flour, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 Griddle-cakes

Ingredients

Directions

Make the bread base

  1. Boil the milk in a pot.

  2. Break the bread into the boiling milk and let it sit covered for 10 minutes.

  3. Beat the mixture to a smooth paste.

Make the batter

  1. Add the whipped egg yolks, melted butter, salt, and baking soda.

  2. Fold in the stiffly whipped egg whites and add the flour.

Cook

  1. Cook on a hot griddle 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. 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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Butter + flourtop 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).

Butter and flour 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

Eggs
Whipped yolks enrich the batter, and whipped whites lighten it so the cakes stay tender.
Fine bread crumbs
Soaked in hot milk, they form the starchy base that gives the cakes body.
Milk
Hydrates the bread crumbs, creating a smooth paste and adding moisture to the batter.
All-purpose flour
Adds structure that helps the cakes hold their shape on the griddle.
Melted butter
Adds fat for richness and helps the cakes brown on the griddle.
Baking soda
Reacts to lighten the batter and aids browning as the cakes cook.

The step that matters

Fold in the stiffly whipped egg whites. Folding gently preserves the air trapped in the whites. Overmixing deflates them, leaving the cakes dense rather than light and tender.

“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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