Ingredients
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2
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1
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3
-
2
-
2
-
1
-
-
-
-
-
-
-
-
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Directions
Flannel Cakes – Best Pancakes Ever,This recipe comes from my Mother’s first cook book. The American Woman’s Cook Book, copywrited in 1938. To this day, these are still the best pancakes I’ve tasted. Light, fluffy and delicious!,I just substituted 1 smashed ripe banana, 3 eggs, 1 tsp. baking powder, & 1/3 cup instant oats per serving.,This was also my mother’s favorite pancake recipe, from the same 1938 book. She always added half a cup or so of cold leftover rice. In addition to the rice, I also sometimes used juice for part of the milk, added half a cup of applesauce, cinnamon, nutmeg, and grated cheese. Sometimes all of the above, but it depended on what I had on hand. Leftover rice always reminded me that it was time to make pancakes. It makes these light pancakes even lighter. Counter-intuitive, but true. My children, now in their thirties, still ask for these and so does my husband. Today I am making them for my grandchildren for the first time. I was so very happy to find the recipe online as I am visiting the grands and don’t have my copy of the 1938 book with me.
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Steps
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1
Done
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Sift Flour, Salt and Baking Powder Together. |
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2
Done
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Beat Egg Yolks and Add Milk and Shortening. |
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3
Done
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Beat in Flour With a Rotary Beater (or Electric Mixer). |
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4
Done
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Fold in Stiffly Beaten Egg Whites. |
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5
Done
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Bake on Hot Griddle, Turning to Brown Both Sides. |
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6
Done
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Makes 24. |
