2 lbs. of flour, 6 eggs well-beaten, one wine-glass of yeast, a little salt, wet it with milk into a thick batter & set it to rise, bake them on a griddle.
- 1847: From ‘H. FRANCO’ Trippings Tom Pepper I. 112: "A very delicate species of food, which I tasted then for the first time, called flannel cakes."
- 1909: From: O. HENRY’s Options: "We..then parted, after Château Margaux, Irish stew, flannel-cakes, [etc.]."
- 1/2 Cup Warm Water
- 1 Packet Active Dry Yeast
- 3 Cups All-Purpose Flour
- 1/4 Teaspoon Salt
- 3 Eggs, Beaten
- 1 Cup Milk (or more, see below)
1. Add the yeast to the water and whisk together. Let this sit for about five minutes, until the mixture starts to bubble.
- Heat a griddle or an electric skillet to 325º F. Grease the skillet with oil or spray oil. Grease crumpet rings, as well, and then arrange them on the surface of the skillet.
- Spoon 1/4 cup of the batter into each ring or directly into the skillet/griddle. Allow the cakes to cook for about 7 minutes, until they begin to develop holes on their surfaces and firm up.
- After the cakes are sufficiently cooked (see picture below), remove the rings and flip. Cook for just 1 minute on the other side to make sure the batter on the tops is cooked thoroughly.
- When ready to eat a Flannel Cake made in this way, you can re-heat by toasting.
- Note: These Flannel Cakes will be denser, more cake-like than a true crumpet.
- Use a bit more milk in the batter to thin it out a bit (1/4 - 1/2 cup of milk).
- Drop about 1/4 cup of batter onto a greased griddle. Allow to cook for just a few minutes, until bubbles just start to form on top. Turn and cook just about 30-45 seconds on second side.
- Butter and nothing else.
- Butter and Jam
- Just Jam
- Butter and Cinnamon-Sugar
- Butter and Maple Syrup
- Chocolate Sauce
- Fruit Sauce
- You can also top with Ice Cream and/or Whipped Cream!