Recipe: Flannel Cakes (With Yeast)

Heat a pint of sweet milk and into it put two heaping tablespoonfuls of BUTTER, let it melt, then add a pint of cold milk and the well-beaten yolks of four eggs—placing the whites in a cool place; also, a teaspoonful of salt, four tablespoonfuls of home-made yeast and sufficient flour to make a stiff batter; set it in a warm place to rise; let it stand three hours or over night; before baking add the beaten whites; bake like any other griddle-CAKES. Be sure to make the batter stiff enough, for flour must not be added after it has risen, unless it is allowed to rise again. These, half corn meal and half wheat, are very nice.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)