Bread Griddle-Cakes

Soaking bread crumbs in hot milk rehydrates the starch granules and breaks down the gluten structure, creating a smooth, cohesive batter base. The separated eggs provide both structure (from the yolks' emulsifiers) and lift (from the whipped whites' incorporated air), while the small amount of baking soda creates additional rise through carbon dioxide production. The butter adds fat for tenderness and browning, while the flour provides just enough structure to hold the cakes together on the griddle.