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Bread Griddle Cakes

A batter of bread crumbs, flour, baking powder, eggs, and milk cooked on a griddle.

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

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 Griddle Cakes

Ingredients

Directions

Prepare

  1. Combine bread crumbs, flour, and baking powder in a large bowl.

  2. Beat the eggs separately in another bowl.

Make the batter

  1. Add the beaten eggs to the dry ingredients.

  2. Gradually mix in sweet milk until a thin batter forms.

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. Egg + milktop 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 crumbs
Provide bulk and a tender, bready body to the batter.
All-purpose flour
Provides structure, binding the batter so the cakes hold together on the griddle.
Baking powder
Releases gas in the batter, helping the cakes rise and turn light.
Eggs
Bind the batter and add structure and richness to the cakes.
Sweet milk
Hydrates the dry ingredients into a pourable batter and promotes browning.

The step that matters

Cook on a hot griddle until golden brown on both sides. A griddle that is too cool lets the thin batter spread and soak before it sets, producing flat, pale, gummy cakes. Enough heat sets the structure quickly and drives browning on both sides.

“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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