Flannel Cakes
Ingredients
Directions
Make the batter
In a bowl, combine cornmeal, flour, and salt.
Add yeast and enough tepid water to make a batter thick like buckwheat cake batter.
Let the batter rise until doubled in size.
Cook
Preheat a griddle and pour batter onto it to cook until golden brown on both sides.
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.
Explore the science
What each ingredient does
- Cornmeal
- Provides the main body and corn flavor of the cakes.
- All-purpose flour
- Adds gluten-forming structure so the cakes hold together when cooked.
- Yeast
- Produces gas as it ferments, letting the batter rise and become airy.
The step that matters
Letting the batter rise until doubled. Yeast needs time to ferment and trap gas in the batter. Under-rising leaves the cakes dense and heavy, while the batter should be thick enough to hold its shape once risen.
“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.
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