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Flannel pancakes made from scratch, the price is appropriate formula

When I was growing up pancake and waffle mixes didn’t exist and my tend made the batter from abandon. I used to watch her impatiently, eager in favor of the pancakes and sweet syrup. Food was scarce by so as to while and we were auspicious if nearby was bacon or sausage to go away with the pancakes.

I’ve bought pancake mixes, but I don’t like the ones so as to contain corn meal. Personally, I don’t like corn meal in my pancakes as it makes them too thick. Thinner, crepe-like pancakes taste better to me.

The first recipe in favor of my mother’s pancakes came from The Victory Binding of the American Woman’s Cook Book, main in print in 1943. This wartime edition controlled many meatless recipes and “victory substitutes and economical substitutes in favor of delicious wartime meals.” One section of the cookery book tells how to render fat and this brought back memories.

I was a brood adolescent in World War II and remember train fire military exercises (we knew they were air raid drills) and collapse era, as all twisted rancid their illumination. Families had regulate stamp books in favor of scarce food items like meat, honey, and cream. The government asked those to save fat in tin cans. One of my jobs was to take the cans of fat to the district butcher, who gave me money in favor of all lone.

Every kind on our building block saved fat and had a Victory Garden. These district gardens–potatoes, carrots, lettuce, beets, and other vegetables–helped to feed us and united us in the war effort. Flour and eggs were accessible and so as to may well be why my tend made the Flannel Cakes recipe in the wartime cookery book.

This is a basic recipe. I add a little honey and vanilla in favor of more feeling. My spouse and I are monitoring our honey intake, so I serve up the pancakes with sugar-free or light syrup. Instead of adding together berries to the batter, I add blueberries to the syrup and warmhearted it on the stove. This turns the syrup blue and that’s fine with us.

Are you looking in favor of a budget-friendly, delicious meal? This recipe in favor of Flannel Cakes may well be absolutely the affair.


2 cups pre-sifted all-purpose flour

1 teaspoon salt

3 teaspoons baking powder

2 outsized eggs, area heat

2 cups milk (regular, 2%, soar, or condensed fat buttermilk)

1 tablespoon melted butter

2 tablespoons honey

1 teaspoon out-and-out vanilla extract

Syrup of your cream of the crop


Whisk flour, salt, and baking powder all together. Separate the egg yolks from the white. Whisk yolks well. Add milk, melted butter, and butter to egg yolks. Stir flour mixture into egg mixture. Beat egg whites with an thrilling beater until stiff but not dry. Gently fold beaten whites into pancake batter. Bake on greased, excitable grill, browning pancakes on both sides. Makes 24 pancakes.