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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.
Hands-on: 20 minutesTotal: 20 minutes
- ½ cup all-purpose flour
- ½ 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 ⅓ 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.