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Way back in the 60s I ran into an old cookbook at the library with this recipe in it. It was written about the 1910s.
And they stated this was an old recipe for Flannel Cakes. I wasn't sure about the sugar and the vanilla but the pancakes were
thick, light, golden and picture perfect. And they tasted as good as they looked. Been making them ever since. Then I misplaced
the recipe a couple years ago. TODAY I found it and I AM NOT LOSING IT AGAIN. One impressive breakfast main course for special
occasions and wonderful for everyday.
Ingredients:
1 3/4 cups flour
4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
2 eggs, beaten
1 3/4 cups milk
2 tablespoons melted butter
1 teaspoon vanilla
Procedure:
1. Mix dry ingredients and sift. Make a mound and place hole in the center. Add the liquid ingredients and mix well.
Pour 1/4 cup batter for one pancake.
2. The consistency should be thin enough that you do not need to touch the batter once you pour it. This pancake will
rise. Use the ingredients specified. Adjustment of other ingredients WILL change the taste but so far as I have noted not
the texture.
3. Use lard or bacon grease on the skillet or griddle. This is not a pam or oil recipe. If you must reduce the amount
of grease wipe rapidly with a paper towel to remove. The skillet should be so hot a drop of water dances on it. IF you leave
this overlong it will get a dark brown or black that means it browns rapidly. IT should bubble around the edges. Flip and
watch the rise of the pancake to know when it is done. I suggest making a few small ones until you get the knack for this.
4. Yes it is 4 tsp baking powder, no it is NOT a typo so don't ask. Yes it needs that.
5. Serve with a pat of fresh butter and your favorite syrup.
Serving Size: makes 8 pancakes
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