Flannel Cakes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Heat the milk, and when it grows tepid, add the yeast, dissolved in a little hot milk or water, and flour sufficient to make a stiff batter. Set to rise over night, or for at least three hours in t...
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Cooking tools:
- Griddle
- Stove
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
Ingredients
- A Pint of Milk
- 2 Eggs
- ¼ Cake of Compressed Yeast
- 3 Cupfuls of Flour
- ½ Teaspoonful of Salt
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