I will never buy a box pancake mix. These are just so easy to whip up and with a secret ingredient, they will stand apart from all other pancakes you’ve ever made. First off, buttermilk. Yes please. I don’t recommend drinking it…but I always do by accident because I forget what it tastes like. It’s nasty. If you don’t have buttermilk on hand, you can make some with normal milk + lemon juice or white vinegar.
Making your own buttermilk: 1 cup Milk to 1 Tablespoon Lemon Juice or White Vinegar. Stir to combine and then wait 5-10 minutes. You’re welcome.
So the secret ingredient: Malted Milk Powder. Check my closet for the one I use and for a link to buy it.
The majority of diner’s buy pancake mix from Sysco or US Foods. The majority of these mixes have malted milk in them. It’s a game changer. I keep this on hand just for pancakes an I go through one container year. I sometimes add into my waffle recipe, so have some fun with it.
Recipe is adapted / hi-jacked form the Kitchn.
INGREDIENTS
10 tablespoons butter, melted and cooled slightly, plus more for the pan
2 large eggs
2 cups buttermilk- see note above
1/2 cup milk (or buttermilk)
2 1/2 cups all-purpose flour
2 tablespoons Malted Milk Powder (if you don’t have, just use sugar instead)
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
Optional Mix-ins (Blueberries, sliced apples, chocolate chips)
Warm the oven. Fit a wire rack inside a rimmed baking sheet. Place the baking sheet in the oven and set the temperature to 225°F. This is for keeping the batches of pancakes warm until you're ready to serve.
Separate the eggs. Separate the eggs, placing the yolks in a medium bowl and the whites in a small bowl.
Whisk together the egg yolks, buttermilk, and milk. Add the buttermilk and milk to the egg yolks and whisk to combine. Add the melted, cooled butter and whisk to combine; set aside.
Whisk the dry ingredients together. Place the flour, malted milk, sugar, salt, baking powder, and baking soda in a large bowl and whisk to combine.
Make the batter. Pour the milk mixture over the flour mixture. Stir gently just until you no longer see any dry flour.
Stir in the egg whites. Add the egg whites to the batter and stir until you no longer see any unmixed whites.
Rest the batter. Set the bowl aside and rest the batter for at least 5 minutes, or up to 1 hour. After resting, the batter should look thick and slightly foamy.
Warm the skillet. Place a large cast iron or nonstick skillet over medium-high heat and add butter. Warm until the butter foams but doesn't brown.
Begin cooking the pancakes. Using a 1/4 cup measuring cup or a spoon, drop the pancake batter into the skillet. The batter should spread to about 3 inches wide. This is where you would add mix-ins: Apple slices, blueberries or chocolate chips (optional)
Cook the first side until you see bubbles. Watch for bubbles to start forming on the surface of the pancake. When those bubbles burst and when the edge of the pancake looks set, flip the pancake. This should take about 2 1/2 minutes; adjust the heat as needed if it seems like the pancakes are cooking too quickly or slowly.
Cook the second side until golden, about 2 1/2 minutes. Flip the pancakes. Again, adjust the heat as needed if it seems like the pancakes are cooking to quickly or slowly.
Transfer the cooked pancakes to the oven. Once cooked, transfer all of the pancakes to the oven to keep them warm until you're ready to serve. (Or serve the pancakes in batches!)
When all the pancakes are ready, serve with butter and maple syrup.
