Old Amish Cookbook Flannel Cakes Recipes

Steps:

• In a small bowl, sift together dry ingredients.
• In a large bowl, beat egg YOLKS only.
• Add milk and oil to egg yolks and mix well.
• In a separate bowl, beat egg whites until stiff peaks form.
• Stir dry ingredients into the egg yolk and milk mixture.
• Fold egg whites into batter.
• Be sure to FOLD and not STIR so that the egg whites retain as much air as possible.
• Measure out by the 1/4 cupful onto a griddle or skillet over medium high heat.
• When bubbles just start to"pop" in the batter and edges are set, flip over.
• Pancake will puff up and rise as it cooks.
• Cook until just golden brown.
• If you are going to hold the pancakes in the oven until you serve them, undercook the first ones so that they continue to cook in the oven.

Steps:

• 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.
• 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.
• 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.
• Yes it is 4 tsp baking powder, no it is NOT a typo so don't ask. Yes it needs that.
• Serve with a pat of fresh butter and your favorite syrup.

Steps:

• Add milk and sugar to the beaten eggs. In separate bowl sift dry ingredients together. Add to egg mixture, beating until smooth. Heat oil to 375°F and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm.