, 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!
Light, fluffy, and flavorful pancakes just like you would order at a diner. Beat eggs and milk till frothy. Add oil and vanilla. Stir in remaining ingredients just till moistened; don't over-mix. Let rest for at least 15 minutes. (The batter will thicken as it sits.) Cook on medium heat on an oiled griddle. -Make sure you let the batter sit or it will be too runny.Diner Style Pancakes
Ingredients
Instructions
Notes
-I liked them best with buttermilk syrup. Man that stuff is good!
How many people does it serve and how do I double or triple the recipe?
Those are some of the best looking pancakes I have ever seen. Have my mouth watering.
Thanks Fred. They really are delicious, I hope you give them a try!
Hi,
Is the malt the same as malted milk powder? I’ve never used malt… just wondering.
Thanks!
K
Yes, it’s malted milk powder. 🙂