malted & buttermilk pancakes

It’s easy to find buttermilk pancake recipes and it’s easy to find malted milk pancake recipes, but these days a malted & buttermilk pancake is a rare dish.

Improbably, this is the 2nd time I’ve felt moved to write a post about a pancake recipe. But, whereas that previous recipe emphasized health or whatever, this recipe emphasizes neither of those things.

Ingredients

Dry

• \(\frac{1}{4}\) tsp fine sea or table salt
• \(\frac{1}{2}\) tsp baking soda
• \(35\) g (\(\frac{1}{4}\) cup) malted milk powder
• \(120\) grams (~1 cup) all-purpose flour
• \(\frac{1}{2}\) tsp vanilla extract

Wet

• \(2\) T (30 grams) unsalted butter, plus more for pan
• \(2\) T (25 grams) granulated sugar
• \(\frac{1}{2}\) cup plus 2 to 4 tablespoons buttermilk or yogurt
• \(1\) large egg
• \(1\) tsp vanilla extract

Directions

1. Whisk dry ingredients in a large bowl
2. In another bowl, combine wet ingredients, stirring until smooth
3. Mix in dry ingredients just until combined, small lumps are fine
4. lightly butter a 350º F (175º C) skillet. I scoop batter with a #20 (yellow handled) disher (55 ml about 3.5 T). Cook for about 3 minutes/side or until brown. More butter makes crispier edges