Description
Learn the secret of why diner pancakes taste better than those floppy disks you make at home.
Ingredients
- 1 cup All-purpose Flour
- ⅓ cups Malted Milk Powder
- ¾ teaspoons Salt
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ¾ cups Milk
- 1 whole Extra Large Egg
- 1 teaspoon Vanilla Bean Paste Or Extract
- 3 Tablespoons Melted Butter
Preparation
Heat the griddle (or non-stick skillet) to medium-high.
In a bowl, add all the dry ingredients and whisk to blend.
In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
Add the milk mixture to the dry mix and whisk until smooth. Finally, whisk in the melted butter. Allow the pancake batter to rest for 3-5 minutes to thicken.
Start by making one pancake as a test-batch to ensure your heat in accurate.
Use a 1/4 -1/3 cup scoop to ladle the batter onto the griddle. Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter.
If your batter thickens too much, add 1-2 tablespoons of milk to thin it just enough to pour.
Makes 8-10 pancakes.
