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Dessert

Bread Griddle Cakes

A batter of soaked bread crumbs, milk, butter, eggs, baking powder, and flour cooked on a greased griddle.

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

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 batter

  1. Soak the bread crumbs in hot milk until soft.

  2. Beat the soaked crumbs until smooth.

  3. Add melted butter and beaten egg yolks, mixing well.

  4. Sift in baking powder, salt, and enough flour to make a thin batter.

  5. Beat the mixture again.

  6. Gently fold in the stiffly beaten egg whites.

Cook

  1. Drop spoonfuls of the batter onto a hot greased griddle.

  2. Brown the griddle cakes 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. 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. Bread + milktop 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

Bread crumbs
Form the bulk of the batter, giving the cakes body and a soft, tender crumb.
Egg yolks
Add richness and emulsify the fat, helping the cakes stay tender and cohesive.
Egg whites
Whipped to stiff peaks, they lighten the batter and help the cakes rise.
Baking powder
Releases gas in the batter, producing rise and a lighter texture.
Butter
Adds fat for flavor and a tender texture, and helps the cakes brown on the griddle.

The step that matters

Gently fold in the stiffly beaten egg whites. Whipped egg whites hold air that gives the batter its lift. Stirring vigorously deflates them, leaving dense griddle cakes, so fold gently until just combined.

“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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