THE ORIGINAL ‘RECEIPT’

Flannel Cakes. – Three eggs, one quart of sweet milk, about one quart of flour, a small teaspoonful of salt, two tablespoonfuls of prepared baking-powder;  beat the yelks, and half of the milk, salt, and flour together;  then the remainder of the milk;  and last, the whites of the eggs well beaten.  Bake in small cakes on a hot griddle.

~The Housewife’s Library. Guelph: World Publishing Co., 1883.

THE UPDATED RECIPE

• 3 eggs, separated
• 4 c. milk
• 4 c. sifted all-purpose flour
• ½ tsp. salt
• 2 Tb. baking powder
• 1 tsp. rosewater (optional)
• 1 tsp. powdered cinnamon (optional).

Preheat a cast-iron frying pan, over low heat.

In a large mixing bowl, beat the egg yolks with a whisk;  then add two cups of milk, and beat to combine thoroughly.  

Sift the flour and measure it;  then sift the flour, salt and baking-powder together, and add the dry mixture gradually to the milk and egg yolk mixture;  beat to combine thoroughly.

Add the remaining two cups of milk to the batter, and beat thoroughly.

In a separate bowl, beat the egg whites with a whisk or rotary beater, until they form stiff peaks, and then add them to the batter;  combine thoroughly, and beat all together lightly.

Add the rosewater and cinnamon, if desired, and blend in well

Increase the heat under the frying pan to medium-high, and lightly grease the surface of the pan with butter.

Pour the batter from a pitcher, onto the greased frying pan, to form 4-inch diameter cakes.

Fry until lightly browned;  then flip with a lifter, and cook the other side.

Continue to fry the rest of the batter, and add more butter to the pan as required to prevent the cakes from sticking.  Reduce the temperature of the stove, if necessary, to prevent smoking grease, or scorching.

Yield:  about 15 Flannel Cakes.

Serve hot, with butter and maple syrup. I also enjoy a sprinkling of icing sugar.