Flannel Cakes

Recipe Ingredients

Here’s a look at the ingredients you’ll need to make flannel cakes.

Gold Medal™ All Purpose Flour: All-purpose flour is the foundation for this recipe, providing just enough structure to make them tall and fluffy.

Baking Powder: Not to be confused with baking soda, baking powder includes both baking soda and an acid that, when combined with liquid, gives these flannel cakes extra lift and adds to their light texture.

Eggs: Whipped egg whites are the key ingredient that makes a flannel cake. The egg whites are folded into the pancake batter, creating an airy pancake. The yolks are added to the batter, adding richness and a little color.

Other Ingredients You’ll Need: Milk, melted butter, and salt. Plus, butter and syrup for serving.

How to Make Flannel Cake

Here is how to make the best flannel cakes. Follow the recipe for all the specifics.

1. Whisk the Dry and Wet Ingredients Separately

Whisk the dry ingredients—flour, baking powder, and salt—together. Use a mixing bowl large enough to mix and hold the final batter. Then, in a separate bowl or measuring cup, combine the egg yolks with the milk and mix well. Mixing the dry and wet ingredients separately ensures even distribution of ingredients and a uniform batter.

2. Whip the Egg Whites

Whipping the egg whites at a lower speed to start helps create a foundation of more uniform bubbles, resulting in fluffier pancake.

3. Combine the Batter and Egg Whites

I like to quickly whisk in about one third of the egg whites into the batter. This helps lighten the batter's consistency and allows for easier folding of the remaining egg whites.

4. Let the Batter Rest

Just a short rest allows the ingredients to mingle and the flour to hydrate. You don’t have to do this step, but I find it eliminates any stray dry bits of flour that may remain in the batter.

5. Cook the Flannel Cakes

I prefer a nonstick skillet for its ease of use. Just a little butter or oil on the surface helps make crispier edges.

How to Store Flannel Cakes

Use these tips for storing flannel cakes.

Refrigerator Storage

Flannel cakes can be stored in the refrigerator in an airtight container or bag for 1-2 days.

Freezer Storage

This is my preferred way to store leftover flannel cakes, pancakes, and waffles. First, lay out cooled pancakes on a parchment-lined baking sheet in a single layer and freeze. Once frozen, remove from the baking sheets and place in a zip-top plastic bag or freezer-safe container and freeze.

Reheating

You can reheat refrigerated or frozen flannel cakes in the microwave or in a toaster. To microwave, place pancakes in a single layer on a microwave-safe plate and cook for 30-60 seconds. They may be hot to the touch. If using a toaster or toaster oven, use a lower heat setting so the flannel cakes don’t burn. There’s no need to thaw frozen flannel cakes before reheating.