flannel cakes with raspberry maple syrup
soft, fluffy and comforting, these delicious pancakes are made by 
beating eggs and sugar with an electric mixer until they are light. the 
unusual technique contributes to the texture - hence their name. this 
old-fashioned recipe comes from chicago chef jolene worthington. 
makes about twelve 5-inch pancakes 
3 large  eggs - at room temperature
3   tablespoons, sugar
1-1/2   cups, unbleached all-purpose flour
1-1/2   teaspoons, baking powder
3/4   teaspoon, salt
1   cup, milk (or more as needed) at room temperature
3   tablespoons, unsalted butter - melted
*raspberry maple syrup (recipe follows) 
in a large mixing bowl, using an electric mixer if possible, beat the 
eggs and sugar on high speed until light and fluffy, about 5 minutes. 
sift together the flour, baking powder and salt into a separate large 
bowl. gently stir the 1 cup milk and the butter into the beaten egg 
mixture - stirring just until blended. then pour the liquid ingredients 
over the dry ingredients in the separate bowl. gently fold the wet and 
dry ingredients together until the dry ingredients are evenly 
moistened. if the batter seems thick, add more milk, 1 tablespoon at a 
time, to thin slightly. do not overmix. 
heat a large nonstick griddle or skillet over medium heat until hot 
enough to cause a drop of water to sizzle when sprinkled on the hot 
cooking surface. brush the surface with a thin film of vegetable oil, 
or spray it with nonstick cooking spray (away from the heat). 
for each pancake, ladle or pour 1/3 cup of batter onto the griddle or 
into the skillet and spread the batter evenly with the bottom of the 
ladle or cup. adjust the heat to medium-low. cook until the tops of the 
flannel cakes are covered with small bubbles and the bottoms are 
golden. gently turn the flannel cakes over, and cook until the pancakes 
are puffed and lightly browned. keep the flannel cakes warm in an oven 
set at the lowest temperature while you cook the remaining batter. 
serve with raspberry maple syrup. 
raspberry maple syrup 
combine 1 cup maple syrup and 1/2 cup unsweetened frozen (or fresh) 
raspberries in a small saucepan. heat until the mixture begins to boil. 
cool slightly. press through a sieve to puree the berries into the 
syrup. serve warm. 
recipe adapted from: pancakes a to z by marie simmons (houghton 
(ID: 73636) Mirror: rec.food.recipes: Sun, Aug 7, 2005

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