28th March 12:37
Flannel Cakes (4) Collection
Never Fail "Flannel" Cakes
"Flannel" Cakes, Made from Sour Milk
Flannel Cakes with Raspberry Maple Syrup
The Inglenook Cook Book (1906)
Take 2 cups of flour, 3 eggs, buttermilk to make a good batter; put
butter the size of a hulled walnut in a tin cup on the stove to get
hot, then add 1 teaspoonful of soda and a little boiling water; add
this to the batter, and bake on a hot, well-greased griddle; heap the
cakes up in a deep dish to keep warm and serve.
Never Fail "Flannel" Cakes
2 cups thick sour milk (quite sour).
2 tablespoonfuls sweet milk.
1/2 teaspoonful salt.
2 cups flour.
1 teaspoonful baking soda (good measure).
Pour the milk in a bowl, add yolk of egg. Sift together flour, baking
soda and salt, four times. Beat all well together. Then add the
stiffly-beaten white of egg, and bake at once on a hot griddle, using
about two tablespoonfuls of the batter for a cake. Serve with butter
and maple syrup or a substitute.
This recipe, given Mary by an old, reliable cook, was unfailing as to
results, if recipe be closely followed. The cakes should be
three-fourths of an inch thick, light as a feather, and inside, fine,
like bread, not "doughy," as cakes baked from richer batters frequently
"Flannel" Cakes, Made From Sour Milk
One pint of sour milk, 2 eggs (beaten separately), a little salt, 1
large teaspoon of melted butter, 1 teaspoonful of molasses, 1 good
teaspoon of soda, sifted with enough flour to make a smooth batter.
Beat hard and then add the 2 yolks and the stiffly-beaten whites of
eggs. Bake small cakes on a hot, well-greased griddle. Serve with honey
or maple syrup.
Flannel Cakes With Raspberry Maple Syrup
Soft, fluffy and comforting, these delicious pancakes are made by
beating eggs and sugar with an electric mixer until they are light. The
unusual technique contributes to the texture - hence their name. This
old-fashioned recipe comes from Chicago chef Jolene Worthington.
Makes about twelve 5-inch pancakes
3 large eggs - at room temperature
3 tablespoons, sugar
1 1/2 cups, unbleached all-purpose flour
1 1/2 teaspoons, baking powder
3/4 teaspoon, salt
1 cup, milk (or more as needed) at room temperature
3 tablespoons, unsalted butter - melted
*Raspberry Maple Syrup (recipe follows)
In a large mixing bowl, using an electric mixer if possible, beat the
eggs and sugar on high speed until light and fluffy, about 5 minutes.
Sift together the flour, baking powder and salt into a separate large
bowl. Gently stir the 1 cup milk and the butter into the beaten egg
mixture - stirring just until blended. Then pour the liquid ingredients
over the dry ingredients in the separate bowl. Gently fold the wet and
dry ingredients together until the dry ingredients are evenly
moistened. If the batter seems thick, add more milk, 1 tablespoon at a
time, to thin slightly. Do not overmix.
Heat a large nonstick griddle or skillet over medium heat until hot
enough to cause a drop of water to sizzle when sprinkled on the hot
cooking surface. Brush the surface with a thin film of vegetable oil,
or spray it with nonstick cooking spray (away from the heat).
For each pancake, ladle or pour 1/3 cup of batter onto the griddle or
into the skillet and spread the batter evenly with the bottom of the
ladle or cup. Adjust the heat to medium-low. Cook until the tops of the
flannel cakes are covered with small bubbles and the bottoms are
golden. Gently turn the flannel cakes over, and cook until the pancakes
are puffed and lightly browned. Keep the flannel cakes warm in an oven
set at the lowest temperature while you cook the remaining batter.
Serve with raspberry maple syrup.
Raspberry Maple Syrup
Combine 1 cup maple syrup and 1/2 cup unsweetened frozen (or fresh)
raspberries in a small saucepan. Heat until the mixture begins to boil.
Cool slightly. Press through a sieve to puree the berries into the
syrup. Serve warm.
Recipe adapted from: Pancakes A to Z by Marie Simmons (Houghton
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