Skip to main content
Main

Bread Griddle Cakes

A griddle cake made from soaked stale breadcrumbs, milk, butter, eggs, flour, salt, and baking powder, baked and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
Bread Griddle Cakes

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Bread Griddle Cakes

Ingredients

Directions

Prepare the soaked crumbs

  1. Pour the hot milk over the breadcrumbs and add the butter.

  2. Soak overnight or until the crumbs are softened.

  3. Rub the mixture through a squash strainer.

Make the batter

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

  2. If needed, thin with cold milk.

Cook and serve

  1. Bake slowly.

  2. Spread with butter and sugar.

  3. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, 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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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 breadcrumbs
Form the bulk of the batter and absorb the milk to give body.
Eggs
Bind the batter and add structure, with whipped whites adding lightness.
Flour
Adds structure so the cakes hold their shape when cooked.
Baking powder
Releases gas in the batter so the cakes rise and turn light.
Milk
Hydrates the crumbs and moistens the batter for a tender texture.

The step that matters

Bake slowly. Slow heat lets the centre cook through before the outside browns too deeply. Fast heat over a thick batter can scorch the surface while the inside stays wet.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes