Old-Fashioned Flannel Cakes
The History of Flannel Cakes
Flannel cakes, also known as griddle cakes or johnnycakes, have a rich history rooted in early American cuisine. They were a staple food, particularly in New England, where they were made with simple ingredients like cornmeal and buttermilk. The name "flannel cakes" likely comes from their soft, slightly coarse texture, reminiscent of flannel fabric.
Cultural Significance
These cakes represent a time when resourcefulness and simple cooking techniques were essential. They were a hearty and filling breakfast option, providing sustenance for long days of work. Today, they offer a comforting connection to the past, evoking a sense of nostalgia and tradition.
Cooking Techniques
The key to perfect flannel cakes lies in the batter. It should be thick enough to hold its shape on the griddle but still light and airy. Buttermilk adds a characteristic tang and helps to tenderize the cakes. A hot griddle is crucial for achieving a golden-brown crust and a fluffy interior.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 1/2 cups buttermilk
- 2 large eggs, lightly beaten
- 2 tablespoons melted butter, plus more for greasing
- Optional: 1/4 cup cornmeal
Instructions
- 1.Prepare the Batter
In a large bowl, whisk together the flour, baking soda, salt, and sugar. If using, add the cornmeal.
- 2.Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- 3.Mix Wet and Dry
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- 4.Cook the Cakes
Heat a lightly greased griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each cake.
- 5.Flip and Cook
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- 6.Serve
Serve immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Nutritional Information
Equipment
- Large bowl
- Whisk
- Griddle or frying pan
- Measuring cups and spoons
- Spatula
Tips
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Adjust the amount of buttermilk to achieve the desired batter consistency.
- Don't overcrowd the griddle; cook the pancakes in batches.
- Keep cooked pancakes warm in a low oven until ready to serve.
Frequently Asked Questions
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