Buttermilk Pancakes

Obviously, this young lady got up way too early. She hasn't even had a chance to try my deluxe buttermilk pancakes made with Malted Milk Powder. It would certainly perk her up for the day. It's a game-changer.

Malted Milk Powder lends a toasty complex flavor to pancakes though it can also enhance a number of other treats with its roasty, caramelly notes as well. 

• You can stir it into hot chocolate or a cup of coffee for a subtle, deeper sweetness
• Add to creme Anglaise to accompany fruit desserts, cakes, or puddings
• Stir into whipped cream 
• Toss with popcorn to create a compelling sweet-savory contrast  
• It's a diner trick to add to pancake or waffle batter to take it to the next level.

Malt powder and milk powder are added to a lot of the most popular commercial pancake and waffle mixes on the market? 

Buttermilk Pancakes with Malted Milk Powder

Cook's Notes: Buttermilk and malted milk powder make a very fluffy pancake. Quite flavorful, filling, and oh so good.  Perfect for upcoming Dad's Day. The recipe is from Cook's Illustrated July/August 2022 and makes 12 pancakes each using 1/3 cup batter. Adding in 1-1/2 cups of fresh fruit e.g. blueberries, strawberries, or raspberries makes a great option. These pancakes were cooked on a griddle though a skillet could be used too. Extra pancakes can be reheated in a toaster the next day.  

Ingredients:

• 4 tablespoons melted butter
• 2 cups of flour
• 2 tablespoons malted milk powder
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
•  2 cups buttermilk
• 1 large egg
• Cooking spray or vegetable oil  

Directions: 

• Melt butter in the microwave, and cool slightly.
• Whisk in a large bowl flour, malted milk powder, sugar, baking powder, baking soda, and salt. 
• In another bowl whisk together egg, buttermilk, and melted butter.
• Make a well in the center of the flour mixture. Add the buttermilk mixture and stir only until just combined. If adding in fruit add-in at this step. Let pancake mixture rest for 10-15 minutes. 
• Grease griddle. use a 1/3 measuring cup of batter for each pancake. 
• Cook until edges are set and the first side golden brown, flip and cook the other side. 

Another alternative to syrup-toasted the pancakes the next day in the toaster and poured some leftover strawberry rhubarb sauce over it. Still as good as the day before.