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Bread Griddle Cakes

A quick griddle cake made from bread, flour, eggs, baking soda, and sour milk.

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

Why it works: Bread and milk 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

Prepare

  1. Wet the bread with boiling water and let it soak.

  2. In a bowl, beat the eggs.

Make the batter

  1. Add the soaked bread, flour, baking soda, and sour milk to the eggs, then mix until well combined.

Cook

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Eggs
Bind the batter and add structure and richness as they set on the griddle.
Flour
Provides the starch and gluten network that gives the pancakes their body.
Baking soda
Reacts with the acid in the sour milk to produce gas that helps the pancakes rise.
Sour milk
Its acidity activates the baking soda and its liquid moistens the batter.
Bread
Soaks up the boiling water and breaks down into the batter, adding moisture and body.

The step that matters

Cook on a griddle until golden brown on both sides. Heat browns the surface through the Maillard reaction, but too much heat browns the outside before the centre sets. Medium heat lets the batter cook through and rise evenly.

“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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