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Flannel Cakes
1 tablespoonful of butter.
1 tablespoonful of sugar.
2 eggs.
2 cupfuls of flour.
1 teaspoonful of baking-powder.
Milk enough to make a smooth, rather thin batter.
Rub the butter and sugar to a cream, add the eggs, beaten together lightly,
then the flour, in which you have mixed the baking-powder, and then the
milk.
It is easy to know when you have the batter just right, for you can put a
tiny bit on the griddle and make a little cake; if it rises high and is
thick, put more milk in the batter; if it is too thin, it will run about on
the griddle, and you must add more flour; but it is better not to thin it
too much, but to add more milk if the batter is too thick.
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