Ingredients
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2
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1
-
3
-
2
-
2
-
1
-
-
-
-
-
-
-
-
-
Directions
Flannel Cakes, This is the world’s best pancake recipe It comes from the American Woman’s Cookbook , circa 1938, revised 1970 I learned to make these because my mother’s pancakes sank like lead in your stomach These float like air! I like to serve these with jam instead of syrup , Really delicious!!! I tried them out today for breakfast for a change from my old pancake recipe, (really heavy)and WOW!! were they a hit!! allof my family loved them I’ll keep to this recipe from now on Thanks!!!, I think you should rename these Cloud Cakes because they’re as light and fluffy as Delicious! Never did use the 1 T oil in the ingredients list Recipe doesn’t say when it’s used I assumed it was for oiling the skillet, but used cooking spray Great pancakes
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Steps
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1
Done
|
In a Small Bowl, Sift Together Dry Ingredients. |
|
2
Done
|
in a Large Bowl, Beat Egg Yolks Only. |
|
3
Done
|
Add Milk and Oil to Egg Yolks and Mix Well. |
|
4
Done
|
in a Separate Bowl, Beat Egg Whites Until Stiff Peaks Form. |
|
5
Done
|
Stir Dry Ingredients Into the Egg Yolk and Milk Mixture. |
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6
Done
|
Fold Egg Whites Into Batter. |
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7
Done
|
Be Sure to Fold and not Stir So That the Egg Whites Retain as Much Air as Possible. |
|
8
Done
|
Measure Out by the 1/4 Cupful Onto a Griddle or Skillet Over Medium High Heat. |
|
9
Done
|
When Bubbles Just Start To"pop" in the Batter and Edges Are Set, Flip Over. |
|
10
Done
|
Pancake Will Puff Up and Rise as It Cooks. |
|
11
Done
|
Cook Until Just Golden Brown. |
|
12
Done
|
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. |
