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Dessert

Bread Griddle Cakes

A quick cake made from stale bread crumbs, milk, butter, eggs, flour, and baking powder, baked until golden.

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 batter

  1. Pour hot milk over stale bread crumbs and add butter; soak overnight or until crumbs are softened.

  2. Rub the mixture through a colander.

  3. Add beaten egg yolks and whites, flour, salt, and baking powder. Mix well.

  4. Thin the batter with cold milk if needed.

Bake and serve

  1. Bake slowly, spread with butter and sugar, 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. 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

Stale bread crumbs
Provide the bulk of the batter and soak up milk to form a tender body.
Eggs
Add structure and richness, helping the pancakes hold together when baked.
Flour
Adds body and helps the batter set into a sturdy pancake.
Baking powder
Releases gas during baking so the pancakes rise and stay light.
Milk
Hydrates the crumbs and flour, giving the batter its pourable moisture.

The step that matters

Bake slowly. Baking over gentle heat lets the centre cook through before the outside browns too deeply. Fast heat can scorch the surface while leaving the batter raw inside.

“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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