Flannel Cakes

Fluffy and soft pancakes. The best in my opinion.

• Ready In: 45 mins
• Yields: 12 5inch pancakes

Ingredients

• 3  large eggs, at room temperature
• 3  tablespoons sugar
• 1 1⁄2 cups unbleached all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon salt
• 1  cup milk, more as needed,at room temperature
• 3  tablespoons unsalted butter, melted

Directions

1. In a mixing bowl, add the eggs and sugar; beat on high speed for about 5 minutes or until light and fluffy.
2. Sift the flour, baking powder, and salt into another bowl.
3. Stir 1 cup of milk and the melted butter gently into the egg mixture just until blended.
4. Pour the liquid ingredients over the dry.
5. Fold gently until the dry ingredients are moistened.
6. If the batter seems too thick, add milk 1 tablespoon at a time.
7. Do not over mix.
8. Heat a non-stick skillet or griddle over medium heat until it is hot enough for a drop of water to sizzle.
9. Brush skillet with a small amount of oil or spray with non-stick cooking spray.
10. Pour 1/3 cup batter into the skillet; spread evenly.
11. Lower heat to med-low.
12. Cook until top side is covered with tiny bubbles and bottom side is golden.
13. Flip pancake and cook until lightly browned.
14. Keep pancakes warm while cooking the rest of the batter.
15. Serve with syrup of your choice.