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Bread Pancakes

Bread pancakes made with soaked bread crumbs, sour milk, butter, salt, baking soda, eggs, and flour.

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

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 Pancakes

Ingredients

Directions

Make the batter

  1. Soak the bread crumbs in sour milk.

  2. Add melted butter, salt, baking soda, and beaten eggs.

  3. Mix in enough flour to achieve a medium stiff batter.

Cook

  1. Cook on a hot, greased griddle until golden brown.

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. 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
Soak to add body and tenderness, giving the pancakes a softer crumb.
Sour milk
Acidity reacts with the baking soda to help the pancakes rise and brown.
Baking soda
Reacts with the acid in the sour milk to produce gas that lightens the batter.
Eggs
Add structure and richness, helping the pancakes hold together while cooking.
Melted butter
Adds fat for richer flavour and a tender texture.
Flour
Provides the main structure so the batter holds a medium stiff consistency.

The step that matters

Cook on a hot, greased griddle until golden brown. A hot, greased surface sets the outside quickly so the pancake releases cleanly and browns evenly. A cool pan lets the batter spread and stick, and the centre may stay wet before the surface colours.

“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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