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Breadcrumb Griddle Cakes

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Breadcrumb Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Crumble the stale bread and add hot milk.

  2. Let it stand to soften the crumbs.

  3. Once cold, add the beaten eggs, melted butter, and sifted flour with the remaining ingredients.

  4. Beat all together until well combined.

Cook

  1. Cook on a hissing hot griddle, buttering it lightly as you would a cake tin.

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. 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
Soaked in milk, its crumbs add body and a tender, moist texture to the batter.
Eggs
Bind the batter and set during cooking, giving the cakes structure.
Flour
Provides the main structure that holds the griddle cakes together.
Baking powder
Releases gas when heated, helping the cakes rise and become light.
Melted butter
Adds richness and fat, contributing tenderness and flavour.

The step that matters

Cook on a hissing hot griddle. A properly hot surface sets the outside quickly so the cakes brown and hold their shape. A cool griddle lets the batter spread and absorb fat, producing flat, greasy cakes.

“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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