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.
BYOC ("be-your-own-chef" notes): No cream, no problem! Try serving pancakes with strawberries, chocolate syrup, confectioners' sugar, maple syrup or cinnamon sugar.