Have you ever heard of malted milk powder before? You can find this in the baking aisle of your grocery store, and it’s pretty cheap to buy too.

Simply sift it in with your flour, and it really enhances the flavor of your pancakes! It adds a sugary flavor, but it doesn’t actually add sugar.

I’ve been making these pancakes every Sunday morning, and both my husband and my kids love it. In fact, I love it too – that’s why I keep making them! Top these babies off with syrup, strawberries, fruit jam, or butter, and you’re ready to go!

 

Ingredients:

200 grams pastry flour (7 oz.)
12 grams baking powder (.5 oz)
20 grams malted milk powder (.75 oz)
6 grams salt (1/4 tsp.)
30 grams sugar (1 oz)
2 whole eggs
1 cup whole milk
½ stick butter

Instructions:

Sift all the dry ingredients together in a large bowl and set aside.

With a whisk, combine milk and eggs in a large bowl. Gradually add dry mix and keep whisking until your batter just comes together. Don’t overmix! Mix it just enough to hydrate the dry ingredients, then stop.

Melt butter on the stove over low heat or in the microwave.

Pour melted butter into batter and stir gently to incorporate.

On medium heat with a dry nonstick pan, spoon some batter into a small circle and rotate the spoon to pile the batter into a little mound. Don’t move the pancakes around.

Once air bubbles begin to form on the top and steam is puffing out, it’s time to flip. Continue cooking on the other side until you’ve achieved golden-brown perfection. Cooking time depends on the size of the pancake, but usually about three minutes on the first side and two minutes on the other side does the trick.

Add syrup and butter, or strawberries and mint, or eggs and bacon, and eat!

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Quick Tip: Make a test pancake first to make sure your pan is at the right temperature.

Recipe courtesy of: Food Republic

Image courtesy of: Not A Domestic Goddess