Way back in the 60s I ran into an old cookbook at the library with this recipe in it. It was written about the 1910s. And they stated this was an old recipe for Flannel Cakes. I wasn't sure about the sugar and the vanilla but the pancakes were thick, light, golden and picture perfect. And they tasted as good as they looked. Been making them ever since. Then I misplaced the recipe a couple years ago. TODAY I found it and I AM NOT LOSING IT AGAIN.
One impressive breakfast main course for special occasions and wonderful for everyday.
My Uncle Bob used to make these when I was a kid. It was a Saturday morning treat. My Grandma Givens would make home-made black raspberry jam for them. This recipe is very simple and very easy to make. I don't know how authentically Hungarian they are but they are tasty!
This is how we make them here in Sweden. My mother always does them this way, and in every other Swedish family I have visited. The other recipes I have seen here have little resemblance with the original.
The pancakes should be thin like crêpes. It's also important that the skillet is thoroughly and evenly hot before starting (even then, the first few may not turn out perfect). Mark 4 on a 1-6 hob is good.
Note: The recipe is very easy to remember in Metric: 2 eggs times 3 (deciliters) flour equals 6 (deciliters) milk.
Years ago, my kids and I enjoyed a cookbook called "The Pooh Cook Book" by Virginia Ellison. Each recipe was accompanied by a line drawing and a quote from the original A.A.Milne books. We loved cooking together, and these recipes and pictures encouraged them to try reading themselves. This became one of our favorites for breakfast or lunch.
These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.
This is a slight modification on my kamut pancakes (#75548) that I decided to try on a whim. The kids loved them and were asking for them to be toasted the next day. Anytime I can get anything healthy like that into my kids willingly (especially the picky older one!) I love it! This uses the actual kamut grain, not kamut flour. You use the blender to cut up the kamut (an ancient type of wheat with a lovely nutty flavor). Kamut can be found at your health food store. It looks like plump brown rice. These waffles are a bit dense and if you don't get the grains cut up very well, have the occasional crunchy piece. But they have a lovely flavor, are good for you, and my kids devour them! While sour milk could certainly be used here, buttermilk will give it a depth that you can't get from sour milk.