Lowney’s – Flannel Cakes

Ingredients

• 1½ cups Indian meal (approx. 180g)
• 1½ cups flour (approx. 180g)
• 1 teaspoon salt
• 2 tablespoons sugar
• 4 tablespoons butter (56g)
• ½ yeast cake dissolved in one quarter cup lukewarm water
• 3 cups scalded milk (720ml)

Method

1. Scald meal with milk; add butter, and when lukewarm, add remaining ingredients; let mixture rise over night.
2. In the morning cook as Griddle Cakes.
3. Heat a griddle; when hissing hot, grease with piece of salt pork on end of fork.
4. Drop a tablespoon of batter from tip end of spoon on hot griddle.
5. When full of bubbles, turn; when cooked on both sides, serve on hot plate.

Title

Lowney’s Cook Book

Author

Maria Willet Howard