Flannel Cakes With Raspberry Maple Syrup

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 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 over-mix.

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.

For Raspberry Maple Syrup: Combine maple syrup and 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.