MALTED PANCAKES

Malted Pancakes image

Provided by Claire Robinson

Time 20m

Yield 10 pancakes

Number Of Ingredients 10

Previous Next

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.