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
Again, Flannel Cakes may be made without yeast by using one pint of buttermilk and