Wednesday, September 21, 2016

Malted Pancakes

Breakfast is always interesting in our house, especially now that Gabriel has started preschool. Nate works second shift, so he sleeps through breakfast, but with a shortened time in the morning I usually do easy breakfasts. Gabriel & Adrian could both eat oatmeal, yogurt, or toast on a daily basis. (I'm not a big fan of cereal for them, but we do that occasionally too.)

That being said.... I love hot breakfasts! French toast, sausage gravy & biscuits, cheesy scrambled eggs, and of course PANCAKES!! 

When I have time in the mornings, I love to make pancakes for the boys. And they love getting to choose what we are doing with them! You can eat them plain with maple syrup (or Whiskey Maple Syrup, which we got in Traverse City this summer and you need to try!), you can add blueberries, you can add mini chocolate chips, you can add mini Reese's Pieces (yes that's a favorite thing with me).... so many good things to do with them!

I used to use the Krusteaz mix, which is pretty good, but then I found this recipe. Nope, never going back to store bought after this! Best part? I make the mix in a big batch, and store it in a Tupperware container for later.

These pancakes are great. The texture & sweetness are perfect (especially when you add mini Reese's Pieces), and they always go over great with my boys. 

(Oh, and FYI? They are good cold a few hours after breakfast.)

Printable Recipe
Malted Pancakes

  • 1 cup all-purpose flour
  • 3 tablespoons malt powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking soda
  • ⅛ teaspoon kosher salt
  • 1 cup milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup mini chocolate chips or mini Reese's Pieces, optional
  • 1 cup blueberries, optional

To make right away:
  1. Place all ingredients into a large mixing bowl. Stir until well combined.
  2. Heat a large skillet over medium heat. When hot, spoon about 3 tablespoonfuls of batter into circle in center of pan.  
  3. Let cook for 60 seconds or until batter starts to bubble. With spatula, flip and cook an additional minute or until cooked through and browned. Continue until all batter is used.

To make a large batch for later:
  1. Combine multiples of all dry ingredients, then store in an airtight container. 
  2. When needed, combine 1 ½ cups powder and 1 cup milk, 1 egg, 1 teaspoon vanilla, and desired fillings. Cook as directed.

10 pancakes
20 minutes
Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically
129 (with chocolate chips), 73 without.

Source (for original): Picky Palate
Remember, comments are loved! What's your favorite pancake addition?

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