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Bread Crumb Griddle Cakes

A griddle cake made from stale bread crumbs, flour, milk, eggs, butter, sugar, salt, and baking powder.

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

Ingredients

Directions

Prepare the batter

  1. Crumble the stale bread and add the hot milk.

  2. Let it stand until soft.

  3. Once cold, add the beaten eggs, melted butter, and sifted flour mixed with salt, sugar, and baking powder.

  4. Beat all ingredients together until well combined.

Cook

  1. Cook on a hissing 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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Flour + buttertop 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).

Flour and butter 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

Stale bread
Soaked in hot milk, it softens and gives the cakes a tender, moist crumb.
Eggs
Bind the batter and add structure and richness to the cakes as they set.
Flour
Provides the main structure that holds the cakes together as they cook.
Baking powder
Releases gas when heated, helping the cakes rise and become light.
Melted butter
Adds fat for richness and helps the surface brown on the griddle.

The step that matters

Cook on a hissing hot griddle. If the griddle is not hot enough, the batter spreads and absorbs fat, producing pale, greasy cakes. A hot surface sets the outside quickly and drives browning, while the baking powder lifts the interior.

“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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