1965 country flannel cakes recipe

 For hearty early-morning breakfasts, leisurely brunches or late snacks—any time of day or night—hot, tender flannel cakes hit the spot. They're so easy to stir together at a moment's notice. Be sure the syrup is hot, and have quantities of crisp bacon and coffee ready to serve with them. 

Country Flannel Cakes

1 3/4 cups sifted all-purpose flour 

2 tsp. baking powder 

1/2 tsp. baking soda 

1/4 tsp. salt 

2 tbsp. sugar
3 eggs
1 1/2 cups buttermilk 

1/4 cup melted butter 

Sift flour with baking powder, baking soda, salt and sugar. Beat eggs until thick and foamy. Stir buttermilk and melted butter into eggs. Stir in dry ingredients until mixture is just blended; batter will be lumpy. Fry cakes on a hot, lightly greased griddle until bubbles appear on the surface. Turn with a spatula and brown on other side. Serve flannel cakes immediately with hot peach-butter syrup. 

Peach-Butter Syrup

1 package (10 oz.) frozen sliced peaches
1/4 cup butter 
1 cup honey 

2 tsp. cornstarch
2 tbsp. water 

1/4 tsp. almond extract 

2 tbsp. lemon juice 

Put frozen peaches into a small saucepan. Add butter, honey and lemon juice. Cook over low heat, stirring occasionally, until mixture begins to boil. Mix cornstarch with water until smooth, gradually stir into hot peaches. Cook over low heat, stirring constantly, until smooth and thickened. Remove from heat and stir in almond extract. Serve hot over flannel cakes. 

-Helen Feingold; photo by Midori 

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TV Guide 1965-03-06 Northern California