Flannel Cakes (With Yeast)

The yeast batter (without egg whites) can be made up to 12 hours ahead and refrigerated after the initial rise. Bring to room temperature for 30 minutes before folding in freshly beaten egg whites and cooking. The batter can also rise overnight at cool room temperature (65-70°F) for enhanced flavor development.

Cooked flannel cakes can be stored in an airtight container or zip-top bag in the refrigerator for up to 3 days. Reheat individual cakes in a toaster or toaster oven at 350°F for 3-5 minutes until warmed through. For longer storage, freeze cooked cakes with parchment paper between layers for up to 2 months; reheat directly from frozen.