Flannel Cakes

Ingredients

• Heat % pint of new milk
• 1 heaping tablespoon butter
• % pint of Qold milk
• 2 yolks beaten light
• 2 tablespoons of yeast
• 1 teaspoon salt
• flour to make a stiff batter

Method

1. 1

   Set over night, or allow 4 hours to rise.

2. 2

   When ready to bake, add the frothed whites.

3. 3

   Bake on a hot greased griddle.

4. 4

   To vary the cakes, use half flour and half cornmeal prepared in the same way.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 67. The excerpt below is the record exactly as published.

Flannel Gakes. Heat % pint of new milk, add to it 1 heaping tablespoon butter, let it melt, then add % pint of Qold milk, 2 yolks beaten light, 2 table- spoons of yeast, 1 teaspoon salt, flour to make a stiff batter

Cook this with the app: pantry check, scaling, and the assistant.