I found this pancake recipe on the King Arthur Flour website. I was intrigued when I saw that the recipe calls for malt, like the kind you use for malted milkshakes. They said that many restaurants use malt instead of sugar in their pancakes. I happened to have some in my pantry, so I decided to give them a try. They did not disappoint! They were nice and fluffy, and also tender. I think that the malt added a great flavor. These will be making a regular appearance on our breakfast table!
Restaurant Style Pancakes
1 1/4 cups milk
3 Tbsp oil or melted butter
1 tsp vanilla
1 1/2 cups flour
3/4 tsp salt
2 tsp baking powder
1/4 cup malt (or 2 Tbsp sugar)
Beat eggs and milk till frothy. Add oil and vanilla. Stir in remaining ingredients just till moistened; don’t overmix. Let rest for at least 15 minutes. (The batter will thicken as it sits.) Cook on medium heat on griddle.
-Make sure you let the batter sit or it will be too runny.
-I liked them best with buttermilk syrup. Man that stuff is good!