Flannel Cakes

Galettes de Pate au Levain

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pint of Milk
  • 2 Eggs
  • ¼ Cake of Compressed Yeast

Method

Heat the milk, and when it grows tepid, add the yeast, dissolved in a little hot milk or water, and flour sufficient to make a stiff batter. Set to rise over night, or for at least three hours in the morning. In the morning add the yolks of the eggs, beaten light, and the melted butter, and mix well. Then add the whites, beaten to a stiff froth. Beat well, and then bake on a griddle, as in the