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Do you celebrate food holidays? Depending on what the food is, I do! I mean I’m not going to get behind National Brussel Sprouts Day, but National Pancake Day is a day I can support! For National Pancake Day, I’m sharing my grandma’s recipe for flannel cakes. I have no idea how old this recipe is, but I remember her making them for me. I copied my favorites of her recipes when I got married. These flannel cakes take a little more time than normal pancakes, but they’re worth the effort!
What are Flannel Cakes?
You might be saying to yourself, “What are flannel cakes?” I’ve read that they are possibly from the Pennsylvania Dutch or Amish. I can believe that. My heritage includes Pennsylvania Dutch, so maybe this is why my grandma made these. Who knows? This could be an ancient recipe brought over from the old country….or maybe not. Wherever the recipe originated, it’s delicious.
Flannel Cakes are different than pancakes in that they don’t have any sugar added. The biggest difference though is that you separate the eggs and beat the egg whites until they are stiff before folding them in. Flannel cakes are much lighter than regular pancakes and are less filling.
Grandma’s recipe calls for you to sift together the flour, salt, and baking powder. Since I don’t have a sifter, I just mixed them together with a spoon. I do remember her sifting flour for no matter what recipe she was making that called for flour.
Separate the eggs and place the egg whites to the side for later. In a separate bowl, beat the egg yolks and milk together with a whisk.
Add the wet ingredients to the dry ingredients and then add melted butter. Beat this until smooth.
Beat the egg whites until they are stiff and make peaks. I used an egg beater just like Grandma did.
Gently fold the stiffly beaten egg whites into the batter.
Cook the flannel cakes on a hot griddle. I use a 1/4 cup for each flannel cake. When the bubbles form and pop, flip them over.
Once you flip them over, cook them until they start steaming and then serve them hot with whatever toppings you want. Of course, I want mine with butter and syrup!
See how thin they are? They really are so light and delicious that you’re going to want seconds. Enjoy National Pancake Day with Flannel Cakes and eat more!
- 2 c. flour
- 1 T. baking powder
- 1 t. salt
- 2 c. milk
- 2 eggs, separated
- 2 T. melted butter
- Sift or mix together flour, baking powder and salt
- In a separate bowl, beat egg yolks and milk
- Pour the milk mixture into the dry ingredients
- Add melted butter
- Beat the egg whites until stiff and peaks form
- Gently fold in the stiffly beaten egg whites
- Cook on a hot griddle until bubbles form
- Flip and when steam rises from griddle, they're done!
Have you ever made flannel cakes? Have you heard of them? I’d love to hear what you think!