Skip to main content
Main

Bread Griddle-cakes

A batter of soaked bread crumbs, eggs, milk, and baking powder is fried on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and bread 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 the batter

  1. Soak the bread crumbs in milk until soft; if hard, soak overnight, if soft, soak 30 minutes in the morning.

  2. Drain the soaked crumbs in a colander and mash them through.

  3. Add the beaten eggs, salt, baking powder, and enough flour to thicken the batter.

Fry

  1. Heat an oiled iron griddle over medium heat.

  2. Pour batter onto the griddle and fry until golden, turning carefully as they are tender.

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour 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
Soaked in milk, they form the body of the batter and give the cakes a soft, tender crumb.
Eggs
Bind the batter and set during frying, giving the cakes structure.
Baking powder
Releases gas in the batter, helping the cakes rise and lighten as they cook.
Flour
Thickens the batter so the cakes hold their shape on the griddle.

The step that matters

Turning the cakes. The cakes are tender and not yet firmly set, so they can tear or collapse if flipped roughly. Turning carefully lets the surface brown evenly while the interior sets.

“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.

More bread griddle cakes recipes

Stale 5 See all 21 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes