Old Amish Cookbook Flannel Cakes Food

FAMOUS AMISH FUNNEL CAKES RECIPE - (4.4/5)

Steps:

• Add milk and sugar to the beaten eggs. In separate bowl sift dry ingredients together. Add to egg mixture, beating until smooth. Heat oil to 375°F and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm.

FLANNEL CAKES - BEST PANCAKES EVER

Steps:

• Sift flour, salt and baking powder together.
• Beat egg yolks and add milk and shortening.
• Beat in flour with a rotary beater (or electric mixer).
• Fold in stiffly beaten egg whites.
• Bake on hot griddle, turning to brown both sides.
• Makes 24.

OLD AMISH COOKBOOK FLANNEL CAKES

Steps:

• Mix dry ingredients and sift. Make a mound and place hole in the center. Add the liquid ingredients and mix well. Pour 1/4 cup batter for one pancake.
• The consistency should be thin enough that you do not need to touch the batter once you pour it. This pancake will rise. Use the ingredients specified. Adjustment of other ingredients WILL change the taste but so far as I have noted not the texture.
• Use lard or bacon grease on the skillet or griddle. This is not a pam or oil recipe. If you must reduce the amount of grease wipe rapidly with a paper towel to remove. The skillet should be so hot a drop of water dances on it. IF you leave this overlong it will get a dark brown or black that means it browns rapidly. IT should bubble around the edges. Flip and watch the rise of the pancake to know when it is done. I suggest making a few small ones until you get the knack for this.
• Yes it is 4 tsp baking powder, no it is NOT a typo so don't ask. Yes it needs that.
• Serve with a pat of fresh butter and your favorite syrup.

FLANNEL CAKES

Steps:

• In a mixing bowl, add the eggs and sugar; beat on high speed for about 5 minutes or until light and fluffy.
• Sift the flour, baking powder, and salt into another bowl.
• Stir 1 cup of milk and the melted butter gently into the egg mixture just until blended.
• Pour the liquid ingredients over the dry.
• Fold gently until the dry ingredients are moistened.
• If the batter seems too thick, add milk 1 tablespoon at a time.
• Do not over mix.
• Heat a non-stick skillet or griddle over medium heat until it is hot enough for a drop of water to sizzle.
• Brush skillet with a small amount of oil or spray with non-stick cooking spray.
• Pour 1/3 cup batter into the skillet; spread evenly.
• Lower heat to med-low.
• Cook until top side is covered with tiny bubbles and bottom side is golden.
• Flip pancake and cook until lightly browned.
• Keep pancakes warm while cooking the rest of the batter.
• Serve with syrup of your choice.

FLANNEL CAKES

Steps:

• In a small bowl, sift together dry ingredients.
• In a large bowl, beat egg YOLKS only.
• Add milk and oil to egg yolks and mix well.
• In a separate bowl, beat egg whites until stiff peaks form.
• Stir dry ingredients into the egg yolk and milk mixture.
• Fold egg whites into batter.
• Be sure to FOLD and not STIR so that the egg whites retain as much air as possible.
• Measure out by the 1/4 cupful onto a griddle or skillet over medium high heat.
• When bubbles just start to"pop" in the batter and edges are set, flip over.
• Pancake will puff up and rise as it cooks.
• Cook until just golden brown.
• If you are going to hold the pancakes in the oven until you serve them, undercook the first ones so that they continue to cook in the oven.

AMISH FUNNEL CAKE

Steps:

• Beat the eggs, then add the milk and sugar.
• sift 2 cups of flour to baking powder and salt.
• add to the milk, sugar, and egg mixture.
• mix well, adding more flour to mixture until it becomes a smooth batter and not too thick.
• The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter.
• put your finger over the bottom and add the cup of batter. remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash a little.
• gradually 'swirl' the batter outward in a circular motion or criss cross back and forth to make a cake about 7 to 8 inches around.
• Check it with a pair of tongs and turn it when the bottom becomes golden brown.
• it's usually pretty fragile and will probably try to break on you when flipping. when both sides are done -- remove and place and paper towel to drain oil.
• you can top with powdered sugar, syrup,etc --
• enjoy. It will make about 6 cakes.
• If you don't have a funnel, you can twist a paper plate into a 'funnel', it will probably be a little messy unless you can tape it up or something.

FLANNEL CAKES - BUTTERMILK PANCAKES

Steps:

• Preheat your lightly greased griddle until a drop of water skitters across the surface.
• Sift dry ingredients together.
• Beat eggs until light; add buttermilk and butter.
• Add to dry ingredients and beat well.
• Drop batter from a spoon and brown on both sides.

HAYMAKER'S SWITCHEL

Steps:

• In large pitcher, combine all the ingredients and stir well. Chill and serve -- .