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Bread Griddle Cakes

A batter of soaked stale bread, eggs, and milk cooked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Bread Griddle Cakes

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Bread Griddle Cakes

Ingredients

Directions

Prepare the batter

  1. Soak pieces of stale bread in water until soft.

  2. Drain the bread and rub it to a pulp.

  3. Add 2-3 beaten eggs and enough milk to make a thick batter.

Cook

  1. Cook the batter on a griddle.

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 + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Stale bread
Forms the body of the batter, soaking up liquid and giving the cakes their base texture.
Eggs
Bind the mixture and set when cooked, holding the griddle cakes together.
Milk
Adds moisture so the batter becomes thick yet pourable, keeping the cakes tender.

The step that matters

Cook the batter on a griddle. Cooking over steady, moderate heat lets the eggs set through before the outside browns too quickly. Too much heat can scorch the surface while the centre stays wet.

“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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