Malted Pancakes Recipe

We've eaten our fair share of great pancakes, so it really takes an exceptional plate of flapjacks to get us excited. And that's exactly what happened when we checked out brunch at new hot spot Sunday in Brooklyn. Not only does this shortstack remind us of McDonald's hotcakes in the best way possible (don't judge 'em 'til you've tried 'em), but chef Jaime Young also uses a praline syrup made with hazelnut butter whisked with maple syrup. It's sweet, indulgent and everything we could ever want for breakfast.

Because these pancakes are so light and fluffy, you need to be gentle when flipping. We learned the hard way that they'll splatter all over if you aren't careful. Using a plastic spatula, be quick but delicate, and you should keep your apron clean. We love the rich nuttiness of the hazelnut butter in the syrup, but feel free to try other nut butters, like almond or peanut. 1. Make the hazelnut maple syrup: In a small bowl, whisk all of the syrup ingredients together until smooth, then set aside.

2. Make the pancakes: In a large bowl, whisk together the flour, sugar, malted milk powder, baking powder, baking soda and salt. 3. In another bowl, whisk the buttermilk and eggs until smooth. Slowly whisk the wet ingredients into the dry until incorporated, then whisk in the melted butter. Make sure not to overmix the batter. 4. Heat two 6-inch nonstick skillets over medium heat.

Spray each with cooking spray, then add ½ cup of batter to each pan. Let cook until small bubbles appear on the surfaces of the pancakes and the bottoms are golden brown, 1½ to 2 minutes. 5. Carefully flip each pancake and let cook until puffed and golden on the bottoms, 2 minutes more. Transfer to a plate and continue until you've used up all the batter. You should have 16 pancakes. 6. Divide the pancakes between plates, then top with the hazelnut maple syrup and serve.

After flipping, wait for about a minute, or two and quickly poke the center of the pancake with the corner of the spatula. The center of the pancake should spring back quickly after poked. If the griddle is set to 350 degrees, it usually takes about 2-3 minutes per side to cook.

Nothing tops a pancake like homemade syrup. Most syrups are made in minutes, while your pancakes are cooking, the syrup can be boiling away on the stovetop. So simple. I know you’re going to love this recipe. It’s so quick and easy and a recipe you’ll use over and over again. We have been making Southern Buttermilk Pancakes for over 20 years.

I occasionally use this mix when we are camping or at our cabin, but for every day cooking, this is my go-to recipe. Pin this recipe, because it’s going to be high on your family request list! There are two sets of ingredients in this recipe. I use both recipes.

One calls for more buttermilk, the other calls for less. They are both delicious! Give each a try and let me know what you think! 1. Combine dry ingredients in large bowl. 2. Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. 3. Add milk (or water), a little at a time until batter is still thick, but pourable. 4. Heat griddle to 350 degrees.

5. Melt a little butter onto the griddle. 6. Using a 1/4 cup measure, scoop batter and place on hot griddle. Cook pancakes until bubbles appear and begin to pop, then flip once. 7. Do not pat down pancakes. Do not flip more than once. This recipe includes a second set of ingredients. Both are recipes I have used for years, the amounts vary slightly, one recipe uses more buttermilk than the other. They are very similar in yield and final product.



It can be white flour or buckwheat flour. An ingredient which makes pancakes light is buttermilk. I strongly recommend using it. I even like it more than just milk. You can also try half milk and half buttermilk mix. Eggs are also rather important pancake ingredient. For really light and fluffy pancakes, separate the eggs.

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