Flannel Cakes

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, sift together dry ingredients.
  • In a large bowl, beat egg YOLKS only.
  • Add milk and oil to egg yolks and mix well.
  • In a separate bowl, beat egg whites until stiff peaks form.
  • Stir dry ingredients into the egg yolk and milk mixture.
  • Fold egg whites into batter.
  • Be sure to FOLD and not STIR so that the egg whites retain as much air as possible.
  • Measure out by the 1/4 cupful onto a griddle or skillet over medium high heat.
  • When bubbles just start to"pop" in the batter and edges are set, flip over.
  • Pancake will puff up and rise as it cooks.
  • Cook until just golden brown.
  • If you are going to hold the pancakes in the oven until you serve them, undercook the first ones so that they continue to cook in the oven.
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