Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 13. One of the earliest known cookbooks by an African American author.
This overnight fermentation recipe relies on wild yeast to develop complex flavors through enzymatic breakdown of starches into sugars. The long rise allows gluten to develop fully, creating structure without vigorous mixing. Adding eggs and fat in the morning enriches the batter while preserving the air bubbles created during fermentation. The lard coats gluten strands, tenderizing the crumb and adding richness.
Stir to a thick batter with flour
Let it rise over night
In the morning break in three eggs
The initial batter must be made the night before and allowed to rise for 8-12 hours at room temperature. Once eggs and lard are added in the morning, the batter should be baked within 30 minutes to preserve the rise. The finished cake can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature.
Store the baked flannel cake wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. The texture is best when served slightly warm. Reheat individual portions in a 300°F oven for 5-7 minutes or toast slices lightly. Can be frozen for up to 2 months; thaw at room temperature before reheating.
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Stir in two tablespoons lard
Bake
