Flannel Cakes

Flannel Cakes

Ingredients:
1 tablespoonful of butter.
1 tablespoonful of sugar.
2 eggs.
2 cupfuls of flour.
1 teaspoonful of baking−powder.

Directions:
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.
Sweet Corn Griddle−cakes
These ought to be made of fresh sweet corn, but you can make them in winter out of canned grated corn, or
canned corn rubbed through a colander.