Diner Pancake Recipe with Malt
User Reviews
5
Diner Pancake Recipe with Malt
Description
The Diner Pancake Recipe with Malt begins by mixing dry ingredients including all-purpose flour, malted milk powder, salt, baking powder, and baking soda to ensure even leavening. Wet ingredients of milk, egg, and vanilla are whisked separately, then combined with the dry mix. Melted butter is folded in last to add moisture and richness. Allowing the batter to rest slightly helps it thicken for better texture.
The batter is ladled onto a preheated buttered griddle or non-stick skillet in portions sized about a quarter to a third cup. Cooking is done over medium-high heat until bubbles form and centers become domed and resilient to touch, around 1-3 minutes per side. Adjusting heat prevents over-browning.
The final pancakes have a tender and fluffy crumb with a subtle malted flavor that adds complexity beyond plain pancakes. Serve stacked with syrup, butter, or preferred toppings. The recipe yields about ten medium pancakes, enough for multiple servings.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup malted milk powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup milk
- 1 egg extra large
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
- 3 tablespoons butter melted
Instructions
- Heat the griddle (or non-stick skillet) to medium-high.
- In a bowl, add all the dry ingredients and whisk to blend.
- In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
- Add the milk mixture to the dry mix and whisk until smooth. Finally, whisk in the melted butter. Allow the pancake batter to rest for 3-5 minutes to thicken.
- Start by making one pancake as a test-batch to ensure your heat is accurate. Use a 1/4- to 1/3-cup scoop to ladle the batter onto a buttered griddle.
- Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter. The center should dome and bounce back when touched. If the pancake turns dark too quickly, turn the heat down. Continue with the remaining batter.
Notes
- This recipe makes about 10 medium pancakes; a serving size is 2-3 pancakes.
- If the batter becomes too thick after resting, thin it gently with 1-2 tablespoons of milk before cooking.
- Testing a small pancake first helps adjust griddle heat for even browning and proper cook time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 113kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 264mg | 11% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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