Recipe courtesy of Claire Robinson
Recipe courtesy of Claire Robinson
Watch how to make this recipe.
Malted Pancakes
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 10 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 232
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 84 mg
- Sodium
- 245 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 10 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 232
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 0 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 84 mg
- Sodium
- 245 mg
Ingredients
Directions
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12m
Easy
CLASS
- 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.
Cook’s Note
BYOC ("be-your-own-chef" notes): No cream, no problem! Try serving pancakes with strawberries, chocolate syrup, confectioners' sugar, maple syrup or cinnamon sugar.
