Flannel Cakes

These thin, tender, old-fashioned griddlecakes are a staple at the Hollywood landmark restaurant Musso and Frank, where they have been on the breakfast menu since 1919.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup all-purpose flour
  • 1⁄2 cup cake flour
  • 2 Tbsp. granulated sugar
  • 1 tsp. kosher salt
  • 6 large eggs
  • 2 cups whole milk
  • 1 Tbsp. canola oil


  • In a large bowl, sift together all-purpose flour, cake flour, sugar, and salt. Set aside.
  • In a second bowl whisk eggs until light and foamy. Add milk and oil; mix thoroughly. Pour wet mixture into dry and mix briefly, just until combined.
  • Preheat griddle over medium heat. When hot, ladle batter out in 1⁄3 cup puddles, and cook until bubbles appear on surface, about 1 minute. Flip and cook 1 minute on the opposite side, until firm in the center. Keep pancakes warm in a low oven, and repeat with remaining batter.