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
  • ΒΌ Cake of Compressed Yeast
  • 3 Cupfuls of Flour
  • Β½ Teaspoonful of Salt

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 preceding recipe for Batter Cakes.

Make sure the batter is stiff enough at the start to allow for the admixture of eggs and butter in the morning. Once the Cakes have risen, no flour must be added, unless the Cakes are set to rise for an hour again.

Sweet Flannel Cakes are made by adding a half cup of sugar. These are nice for tea.

Again, Flannel Cakes may be made without yeast by using one pint of buttermilk and one teaspoonful of soda. The batter is then made in the morning, without setting to rise over night, and is baked on the griddle immediately after mixing. Omit the butter in these Buttermilk Cakes. They will be very light and spongy without the butter.