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Dessert

Bread Griddle Cakes

Bread Griddle Cakes are made by soaking bread crumbs in hot milk, mixing with eggs, flour, and baking on a 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

Prepare the crumb base

  1. Pour hot scalded milk over bread crumbs and stir in butter.

  2. Let the mixture soak overnight.

  3. Rub the soaked mixture through a vegetable strainer.

Make the batter

  1. Add beaten eggs to the strained mixture.

  2. Sift together flour, salt, and baking powder.

  3. Slowly mix the dry ingredients with the crumb mixture, adding cold milk if necessary.

Cook and serve

  1. Bake small round cakes on a griddle and serve hot.

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. 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

Bread crumbs
Soak up the hot milk to form a soft, moist base for the batter.
Eggs
Bind the batter and add structure to the cakes as they set.
All-purpose flour
Provides starch and structure so the cakes hold their shape on the griddle.
Baking powder
Releases gas when heated, helping the cakes rise and turn light.
Butter
Adds fat for richer flavor and a tender crumb.

The step that matters

Rub the soaked mixture through a vegetable strainer. Pressing the soaked crumbs through the strainer breaks them into a smooth pulp. Lumps left behind can stay dry and create uneven texture in the finished cakes.

“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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