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Breakfast

Bread Pancakes

Bread pancakes are made by mixing eggs, butter, flour, sour milk, bread crumbs, salt, and baking soda, then cooking on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Bread Pancakes

Why it works: Butter and bread 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 Pancakes

Ingredients

Directions

Make the batter

  1. In a large bowl, combine the beaten eggs and melted butter.

  2. Add the flour, sour milk, bread crumbs, salt, and baking soda. Mix until well combined.

Cook

  1. Pour batter onto a hot griddle and cook until golden brown on both sides.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Milk + breadtop 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. Egg + breadtop 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

Eggs
Bind the batter and add structure as the pancakes set.
Sour milk
Provides liquid and acidity that reacts with the baking soda to help the pancakes rise.
Baking soda
Reacts with the acidic sour milk to produce gas that lightens the pancakes.
Bread crumbs
Add body and absorb liquid, giving the pancakes a softer, heartier texture.
Flour
Adds structure so the batter holds together while cooking.
Melted butter
Adds fat for richness, tenderness and browning on the griddle.

The step that matters

Cooking on a hot griddle until golden on both sides. If the griddle is not hot enough, the pancakes spread and cook slowly. Batter cooked too cool can stay pale and gummy. Flipping only once the edges set and bubbles form lets the centre cook through before browning.

“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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