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Flannel Cakes

Source of Recipe

From "Essentials of Southern Cooking" by Damon Lee Fowler


Recipe Introduction

"Also known as velvet cakes, these enriched, yeast-leavened griddlecakes were another commonplace on the American table that has all but disappeared. They fall somewhere between crumpets and modern pancakes. Eaten hot off the griddle, with their delicate, velvety centers and crisp edges they are terrific for breakfast, supper, or — if you have that kind of leisure — an afternoon tea. They don't hold up well if they're allowed to cool or sit for too long in a warm oven, but they do reheat beautifully on a griddle, so you will want to save leftovers (or make an extra batch) and store them, well wrapped, in the refrigerator or freezer, for a quick breakfast or suppertime treat."

List of Ingredients

â—¦ ¼ teaspoon active dry yeast or ½-ounce cake compressed fresh yeast
â—¦ ¼ cup lukewarm water
â—¦ 2 cups whole milk
â—¦ 2 tablespoons unsalted butter, plus more for greasing the griddle
â—¦ 2 large eggs, lightly beaten
â—¦ 10 ounces (about 2 cups) unbleached all-purpose flour
â—¦ ½ teaspoon salt



Recipe

Dissolve the yeast in the water and let proof for 10 minutes. Meanwhile, scald the milk and 2 tablespoons butter in a heavy-bottomed saucepan over medium heat until the butter is just melted. Remove the pan from the heat and let it cool to less than 110° F.

Beat the eggs into the milk and stir in the water and yeast.
Whisk the flour and salt together in a large mixing bowl, and gradually beat in the liquids. It will be the consistency of a standard pancake batter. Cover with plastic wrap and set in a warm place until doubled, about 3 hours.

Heat a griddle or wide, heavy-bottomed skillet over medium heat. Generously brush the griddle with butter and drop the batter onto it from the pointed end of a large spoon in 2-tablespoonful portions, forming cakes about 3 inches in diameter. Bake until lightly browned, about 4 minutes, then turn and bake until evenly browned, about 4 minutes, then turn and bake until evenly browned and set at the center.


Makes about 2 dozen 3-inch cakes, serving 4 to 6



• Yeast-Raised Waffles:
This batter can also be used to make very good waffles. Heat the waffle iron to medium (about 350° F) and grease with butter or oil. Pour in the batter, leaving enough room on the edges for it to expand. Close the iron and bake until the steam no longer rises from the edges of the iron and the waffle smells toasty and is uniformly golden-brown, about 5 to 8 minutes.