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Bread

Bread Pancakes

A batter made from soaked bread, flour, milk, baking powder, and egg, cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Bread Pancakes

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 Pancakes

Ingredients

Directions

Prepare

  1. Soak the bread and drain it well.

Make the batter

  1. In a bowl, combine the soaked bread, flour, baking powder, and beaten egg.

  2. Add milk gradually until you achieve a thin batter consistency.

Cook

  1. Cook on a hot 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 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

Bread
Soaked bread adds moisture and body to the batter, giving the pancakes a tender crumb.
Flour
Provides starch and gluten structure that holds the pancakes together as they cook.
Baking powder
Releases gas when heated, helping the pancakes rise and become light.
Egg
Binds the batter and adds structure as it sets on the griddle.

The step that matters

Cook on a hot griddle until golden brown on both sides. If the griddle is not hot enough, the pancakes absorb fat and turn pale and soggy. A properly hot surface sets the outside quickly and browns it through the Maillard reaction, adding flavor.

“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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