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Bread Griddle Cakes

A batter of soaked bread, flour, and baking soda fried on a griddle, served with sugar or syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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. Soak the dry bread in sour milk overnight.

  2. In the morning, beat the soaked bread well.

  3. Add baking soda to neutralize the acidity of the milk.

  4. Mix in enough graham flour to create a thin batter.

Cook and serve

  1. Grease a griddle lightly and fry the batter until golden brown.

  2. Serve with sugar or syrup.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Dry bread
Provides the main body of the batter once soaked and beaten into a soft mass.
Sour milk
Softens the bread and its acidity reacts with the baking soda.
Baking soda
Neutralizes the acid in the sour milk, which helps the cakes rise and brown.
Graham flour
Thickens the soaked bread into a thin batter that sets as it cooks.

The step that matters

Adding the baking soda. Baking soda reacts with the acid in sour milk to release gas and neutralize sourness. Adding it after beating and before mixing in flour lets the batter lighten; too little or uneven mixing leaves sour or dense patches.

“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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