Skip to main content
Main

Flannel Cakes

A batter of meal, flour, salt, and yeast baked on a griddle.

From an old cookbook · modernised transcription
By Jacqueline Harrison Smith (ed.) · From a historical cookbook (Project Gutenberg) · 1 ingredients
Jump to recipe ↓

Flannel Cakes

Ingredients

Directions

  1. Combine meal, flour, salt, and yeast (or ¼ yeast cake).

  2. Mix the batter with tepid water until almost as thick as buckwheat cakes.

  3. When risen, bake in a griddle.

By Jacqueline Harrison Smith (ed.). Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Yeast (in the method)
Makes the batter rise, giving the cakes a light, airy texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes