| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 10 pancakes |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
It made a nice base recipe for pancakes. I added strawberries and maple syrup. I did not have the shaved chocolate or heavy whipping cream on hand which may have made the flavor even better.