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Bread Griddle Cakes.

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

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

Soak the crumbs

  1. Pour the hot milk over the stale bread crumbs.

  2. Add the butter.

  3. Soak overnight or until the crumbs are soft.

  4. Rub the mixture through a coarse strainer.

Make the batter

  1. Add the beaten egg yolks and the beaten egg whites to the mixture.

  2. Sift the flour, salt, and baking powder together, then add to the mixture.

  3. Thin the batter with cold milk as needed.

Cook and serve

  1. Grease a hot griddle lightly with salt pork and pour the batter onto it.

  2. Cook slowly until golden brown.

  3. Serve with sugar and butter.

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 soften into a moist, tender base as they soak.
Eggs
Add structure and richness; whipped whites lighten the batter and help the pancakes rise.
All-purpose flour
Adds structure to the batter so the pancakes hold their shape while cooking.
Baking powder
Releases gas in the batter, causing the pancakes to rise and become light.
Milk
Softens the crumbs and adds moisture, setting the batter's consistency.

The step that matters

Cook slowly until golden brown. Cooking over too high heat browns the outside before the centre sets, leaving pancakes raw inside. A moderate, steady heat lets the batter cook through while the surface browns 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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