Flannel Cakes Recipes

FLANNEL CAKES - BEST PANCAKES EVER

Steps:

• Sift flour, salt and baking powder together.
• Beat egg yolks and add milk and shortening.
• Beat in flour with a rotary beater (or electric mixer).
• Fold in stiffly beaten egg whites.
• Bake on hot griddle, turning to brown both sides.
• Makes 24.

FLANNEL CAKES

Steps:

• In a small bowl, sift together dry ingredients.
• In a large bowl, beat egg YOLKS only.
• Add milk and oil to egg yolks and mix well.
• In a separate bowl, beat egg whites until stiff peaks form.
• Stir dry ingredients into the egg yolk and milk mixture.
• Fold egg whites into batter.
• Be sure to FOLD and not STIR so that the egg whites retain as much air as possible.
• Measure out by the 1/4 cupful onto a griddle or skillet over medium high heat.
• When bubbles just start to"pop" in the batter and edges are set, flip over.
• Pancake will puff up and rise as it cooks.
• Cook until just golden brown.
• If you are going to hold the pancakes in the oven until you serve them, undercook the first ones so that they continue to cook in the oven.

FLANNEL CAKES

Steps:

• 1. Beat egg yolks, then add milk and shortening to the yolks.
• 2. Mix flour, salt, nd baking powder together.
• 3. Add dry ingredients to the liquid mixture and mix until smooth.
• 4. Beat egg whites until stiff.
• 5. Fold egg whites into batter, just until lightly blended.
• 6. Pour batter to desired size, onto a hot greased griddle. Turn shortly after pancakes have started to bubble and are lightly browned, and cook other side. Remove from pan and serve with maple syrup or desired topping. Suggestions might be strawberries or apple pie filling or what ever you may like for the topping.

OLD AMISH COOKBOOK FLANNEL CAKES

Steps:

• Mix dry ingredients and sift. Make a mound and place hole in the center. Add the liquid ingredients and mix well. Pour 1/4 cup batter for one pancake.
• The consistency should be thin enough that you do not need to touch the batter once you pour it. This pancake will rise. Use the ingredients specified. Adjustment of other ingredients WILL change the taste but so far as I have noted not the texture.
• Use lard or bacon grease on the skillet or griddle. This is not a pam or oil recipe. If you must reduce the amount of grease wipe rapidly with a paper towel to remove. The skillet should be so hot a drop of water dances on it. IF you leave this overlong it will get a dark brown or black that means it browns rapidly. IT should bubble around the edges. Flip and watch the rise of the pancake to know when it is done. I suggest making a few small ones until you get the knack for this.
• Yes it is 4 tsp baking powder, no it is NOT a typo so don't ask. Yes it needs that.
• Serve with a pat of fresh butter and your favorite syrup.

FUNNEL CAKES

Steps:

• In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
• In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
• While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm.