Best Malted Pancakes Recipes

The Simple but Perfect Pancake image

Provided by Roxygirl in Colorado

Categories Breakfast

Time 15m

Yield 4-6 Pancakes

Number Of Ingredients 8

2 large eggs
1 1/4 cups milk
2 teaspoons vanilla
3 tablespoons butter, melted or 3 tablespoons vegetable oil
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar (for diner-style pancakes) or 1/4 cup instant malted milk powder (for diner-style pancakes)

Steps:

Beat the eggs, milk, and vanilla until light and foamy, about 3 minute at high speed of a mixer (I do this step in blender and mix the rest in bowl with a large whisk).
Stir in butter or oil.
Whisk the dry ingredients together and gently, but quickly, mix into the egg and milk mixture.
Let the batter relax while griddle is heating (or overnight in refrigerator) The batter will thicken upon resting.
Grease and preheat griddle.
The griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Drop ¼ cupfuls of batter on the lightly greased griddle.
Cook on one side until bubbles begin to form and break (this is the time to add anything like berries, chocolate chips, etc), then turn the pancakes and cook the other side until brown (turning only once).

Nutrition Facts : Calories 363.1, Fat 14.3, SaturatedFat 8.1, Cholesterol 126.6, Sodium 767.7, Carbohydrate 46.6, Fiber 1.3, Sugar 6.8, Protein 10.6

Malted Pancakes image

Provided by Claire Robinson

Categories main-dish

Time 20m

Yield 10 pancakes

Number Of Ingredients 10

2 large eggs
1 cup self-rising flour
1 cup malted milk powder plus 1 teaspoon
6 tablespoons whole milk
3 tablespoons melted unsalted butter, plus more for the pan if necessary
Pinch of kosher salt
1/2 cup cold heavy cream
1 to 2 tablespoons confectioners' sugar
Maple syrup, for serving
Dark chocolate, for shaving, optional

Steps:

Preheat the oven to 200 degrees F.
In a medium bowl, whisk the eggs. Add the flour, 1 cup of the malt milk powder, the milk, 2 tablespoons of the melted butter and a pinch of salt.
In a large nonstick skillet over moderate heat, heat the remaining tablespoon butter. Working in batches, pour 2 tablespoons of the batter per pancake into the skillet and cook until bubbles appear and the underside is golden brown, about 3 minutes. Flip and cook until golden on both sides, about 2 minutes more. Transfer to a baking sheet and keep warm in the oven. Wipe the pan clean with a paper towel and repeat with the remaining batter.
In a large bowl, add the cream, confectioners' sugar and remaining 1 teaspoon malt powder. Using a whisk, whip until soft peaks form.
Serve the pancakes drizzled with maple syrup and dolloped with whipped cream. Using a vegetable peeler, top with shaved chocolate if using.