Malted Pancakes

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 10 pancakes
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2 large eggs

1 cup self-rising flour 

1 cup malted milk powder plus 1 teaspoon  

6 tablespoons whole milk 

3 tablespoons melted unsalted butter, plus more for the pan if necessary 

Pinch of kosher salt 

1/2 cup cold heavy cream 

1 to 2 tablespoons confectioners' sugar 

Maple syrup, for serving 

Dark chocolate, for shaving, optional  


  1. Preheat the oven to 200 degrees F.
  2. 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.   
  3. 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.  
  4. In a large bowl, add the cream, confectioners' sugar and remaining 1 teaspoon malt powder. Using a whisk, whip until soft peaks form. 
  5. 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.

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