Country Flannel Cakes (Alda Jane Low - Grammy)

For a start to my homage to family recipes, we have flannel cakes.  Nope, not a typo, it is flannel, not funnel.  This recipe includes instruction to cook on a griddle, but this works just as well on a waffle iron.  When you add the melted butter to the liquid ingredients, if it hardens, put it in the microwave just long enough to remelt the butter and mix the ingredients - about 30 seconds.  If you don't have buttermilk, you can make sour milk.  Put 1 Tbl lemon juice in the bottom of a two cup measure and pour enough milk on top to make 1 1/2 cups.

  2 Cup Flour, Sifted                                                                  2 Tbl Sugar

  2 Tsp Baking Powder                                                              3 Eggs

  1/2 Tsp Baking Soda                                                               1 1/2 Cup Buttermilk

  1/2 Tsp Salt                                                                            1/2 Cup Melted Butter

Sift flour with baking powder, baking soda, salt and sugar.  Beat eggs until thick and foamy.  Stir in buttermilk and melted butter into eggs.  Stir in dry ingredients until mixture is just blended;  batter will be lumpy.  Fry cakes on 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.