Flannel Cakes Recipes

FUNNEL CAKES

Steps:

• In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast-iron or electric skillet, heat oil to 375°., Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed., Fry until golden brown, 2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar; serve warm.

FLANNEL CAKES

Steps:

• 1. Beat egg yolks, then add milk and shortening to the yolks.
• 2. Mix flour, salt, nd baking powder together.
• 3. Add dry ingredients to the liquid mixture and mix until smooth.
• 4. Beat egg whites until stiff.
• 5. Fold egg whites into batter, just until lightly blended.
• 6. Pour batter to desired size, onto a hot greased griddle. Turn shortly after pancakes have started to bubble and are lightly browned, and cook other side. Remove from pan and serve with maple syrup or desired topping. Suggestions might be strawberries or apple pie filling or what ever you may like for the topping.

FUNNEL CAKES

Steps:

• In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
• In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
• While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners' sugar and serve warm.

WORLD'S BEST FUNNEL CAKES

Steps:

• Pour enough oil into a skillet to completely coat the bottom and heat over medium-high heat.
• Blend flour, sugar, water, milk, egg, baking powder, vanilla extract, and salt together in a blender until smooth. Add more flour if batter is too watery. Put your finger over the hole of a funnel and fill funnel with batter.
• Hover filled funnel over the skillet, release finger, and swirl batter into the hot oil; cook until golden brown, about 5 minutes per side.

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.

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.

RED FLANNEL HASH CAKES

Steps:

• Preheat oven to 450 degrees. Place beets on a large piece of heavy-duty foil. Drizzle with 3 tablespoons oil, and sprinkle with 1 tablespoon salt; season with pepper. Fold foil and seal to form a packet. Place packet in oven, and roast until beets are tender, about 1 hour. Let stand until cool enough to handle. Peel beets with a paring knife or a vegetable peeler; cut into 1/4-inch dice (about 2 cups).
• Heat 2 tablespoons oil in a large skillet over medium heat. Add bacon, and cook, stirring often, 4 minutes. Add leek, and cook, stirring often, until tender, about 8 minutes. Stir in beets and thyme, and cook 1 minute more. Transfer beet mixture to a large bowl, reserving skillet.
• Peel potatoes, and grate on the large holes of a box grater. Add potatoes and 1 tablespoon salt to the beet mixture, and toss to combine.
• Heat remaining 2 tablespoons oil in the reserved skillet over medium-high heat. Working in batches of 4 and adding more oil if needed, drop 1/4 cup potato mixture into skillet. Gently flatten hash cakes with a spatula. Cook, flipping once, until cakes are just beginning to crisp, 3 to 4 minutes per side. Transfer to a plate lined with paper towels as you work, and keep warm in a 200 degree-oven if desired. Serve with sour cream.

FUNNEL CAKES

Steps:

• Combine milk, eggs, and vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Butter should be the consistency of pancake batter.
• Heat ½" to 1″ of peanut oil in a skillet.
• Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.