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.

1. In a large bowl, sift together all-purpose flour, cake flour, sugar, and salt. Set aside.

2. 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.

3. 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.