A soft thin cake usually eaten with molasses.
1792. Naples biscuits, crackers, buns, and flannel-cakes.—‘Munchausen,’ p. 131. (N.E.D.)
1847. A very delicate species of food, which I tasted then for the first time, called flannel cakes.—Charles F. Briggs, ‘Tom Pepper,’ p. 111–2.
