Flannel Pancakes

 This morning brings another Fred Harvey pancake recipe. Flannel cakes were a breakfast staple probably until the invention of commercial pancake mix (that's my guess -- I have absolutely no evidence for it 😄). They are made with a very thin yeasted batter and cooked have the consistency of a piece of heavy flannel. They do not, however, taste like a piece of flannel (or maybe they do -- I've never eaten flannel 😄)

You will need to begin the recipe at least 2, and up to 3, hours before you want to make the pancakes. I recommend cooking them on a griddle rather than in a skillet, as they are easier to turn and you can cook four at a time. 

Here's the original recipe, clearly written for someone who already knows what to do but just needs to be reminded of quantities : 

Combine one pound flour, one quart water and one small yeast cake. Set to raise and work in three beaten eggs, one ounce melted butter, a pinch of salt and two ounces of maple syrup. Let raise again and cook very thin, flannel-like pancakes on hot griddle iron. (https://www.penguinrandomhouse.com/books/56650/appetite-for-america-by-stephen-fried/?fbclid=IwAR1QKi0poC7QYWnNM2o9nOoiBtl8R_j_jgu503qsWs9WSI84KdMrxf8xUhk)

And here it is for modern cooks. These quantities make about 24 thin cakes or enough for 4-6 servings

3 1/3 cups all-purpose flour

4 cups water, milk, or buttermilk

2 1/4 tsp yeast (1 packet)

3 eggs

2 tablespoons melted and cooled butter

Pinch of salt

1/4 cup maple syrup (molasses makes a great substitute)

Combine flour, water and yeast together in a large bowl. Cover and let rise for 1-1 1/2 hours until bubbly and yeasty smelling.

Beat together eggs, butter, salt, and maple syrup. Add to flour mixture, beating until smooth. Cover and let rise another 1 - 1 1/2 hours until bubbly. Stir well. Thin with additional water or milk if necessary. The batter should be moderately thin. 

Pour by 1/4 cups onto a greased griddle or 10-inch skillet. The batter will spread but will not rise. Cook until the top is covered with small, broken bubbles and is dry. Flip over and cook until steaming stops and the bottom is golden. Keep warm while you cook the remainder. Oil/grease griddle as needed to keep from sticking. Serve with syrup, jelly, honey, powdered sugar, etc. 

If you don't want or need 24 pancakes (and don't want to freeze them and reheat in the oven for 15 minutes at 400), the amount of ingredients to make 8 or enough for 2 adults is : 

1 cup + 1 3/4 tablespoons flour

1 1/3 cups water

3/4 teaspoon yeast

1 egg

2 teaspoons melted and cooled butter

Few grains of salt

4 teaspoons maple syrup

Follow directions given above. 

I served them with a simple blueberry syrup made by simmering about a cup of blueberries with a few tablespoons of maple syrup and the juice of half a lemon until the blueberries popped and the sauce had thickened.