Skip to main content
Breakfast

Bread Crumb Pancakes

A pancake made from soaked bread crumbs, milk, egg, butter, flour, baking powder, and salt.

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

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 Crumb Pancakes

Ingredients

Directions

Make the batter

  1. Soak the bread crumbs in the milk until soft.

  2. Beat the soaked crumbs to a paste.

  3. Add the melted butter, beaten egg (whites and yolk separated), salt, and sifted flour with baking powder.

Cook and serve

  1. Cook on a greased griddle over medium heat.

  2. Serve immediately with maple syrup or butter and sugar.

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

Bread crumbs
Soaked in milk and beaten into a paste, they give the pancakes body and a soft, tender crumb.
Egg
Adds structure and richness, helping the batter hold together as it cooks.
Flour
Provides the main structure that sets as the pancakes cook.
Baking powder
Releases gas as it heats, helping the pancakes rise and become lighter.
Butter
Adds fat for flavour and a tender texture.

The step that matters

Cooking on the griddle. If the griddle is too hot, the outside browns before the inside sets, leaving the centre raw. Medium heat and a lightly greased surface let the pancakes cook through evenly and brown gently.

“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.

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes