Bread Cakes

Bread cakes are a thrifty, old-fashioned breakfast that turns stale bread into golden griddle cakes. Soak dry bread in water until soft, squeeze it out, crumble it up, and mix it into a simple batter with flour, milk, egg yolk, and baking powder. A stiffly beaten egg white folded in at the end gives them lift and a fluffy interior.

This is the kind of recipe your great-grandmother made during hard times, and it’s worth making today just because it’s good. The soaked bread gives these a denser, chewier texture than regular pancakes, with slightly crispy edges from the griddle.

Drop by tablespoons onto a hot griddle and cook until well browned on both sides. They’re sturdier than pancakes and hold up well to butter and syrup.

Kitchen Tips

• Squeeze the soaked bread as dry as possible. Excess water makes the batter too loose and the cakes won’t hold together on the griddle.
• Beat the egg white to stiff peaks and fold it in gently at the very end. This is what gives the bread cakes their lightness.
• Use a hot, well-greased griddle. These stick more easily than regular pancakes because of the bread crumbs.
• Cook on medium heat for even browning. Too high and the outside burns before the inside sets.

Variations

• Add a teaspoon of cinnamon and a tablespoon of sugar to the batter for a sweeter breakfast cake.
• Use whole wheat or rye bread for a nuttier, more complex flavor.
• Top with fresh fruit and powdered sugar instead of syrup for a lighter finish.