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Breakfast

Newport Breakfast-cakes

A batter made from bread dough, eggs, butter, sugar, baking soda, and milk, cooked on a griddle into light brown cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Newport Breakfast-cakes

Ingredients

Directions

Make the batter

  1. In the morning, take 1 quart of bread dough.

  2. Separate the eggs and whip the yolks and whites to a light froth.

  3. Mix the whipped eggs into the dough.

  4. Gradually add 2 tablespoons of melted butter, 1 tablespoon of sugar, and 1 teaspoon of baking soda.

  5. Add enough warm milk to achieve a batter consistency similar to buckwheat cakes.

  6. Beat the mixture well and let it rise until breakfast time.

Cook and serve

  1. Preheat a griddle and grease it.

  2. Pour the batter onto the griddle in small round cakes.

  3. Cook until they are a light brown, similar to griddle cakes.

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. Butter + milktop 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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread dough
Provides the base structure and yeasted flavor that the cakes rise from.
Eggs
Whipped whites and yolks add lightness and structure to the batter.
Baking soda
Reacts with the batter to produce gas, helping the cakes rise and become airy.
Butter
Adds richness, moisture and tender texture to the cakes.
Milk
Thins the batter to a pourable consistency and adds moisture.

The step that matters

Beat the mixture well and let it rise until breakfast time. Thorough beating distributes the yeasted dough and eggs evenly, and a long rise lets the dough develop gas and volume before the cakes are cooked, so they come out light rather than dense.

“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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