The name says it all: This is the go-to recipe to keep on hand for the ultimate pancake. To give them their subtle sweetness, you can use regular granulated sugar or malt powder. Malt is what sweetens most commercial pancake mixes and the pancakes you’ll find in many restaurants, diners, and hotels. If you’re after that typical “diner” taste, try malt instead of sugar.
Notes
NOTE: To make waffles, reduce the milk to 1 cup and 2 tablespoons, and increase the butter or oil to 5 tablespoons.
Ingredients
- 2 large eggs
- 1¼ cups milk - 285g
- 2 teaspoons vanilla extract
- 3 tablespoons butter - melted (39g), or vegetable oil
- 1½ cups unbleached all-purpose flour - 180g
- ¾ teaspoon salt
- 2 teaspoons baking powder
- ¼ cup malted milk powder - 35g
- 1 tablespoons sugar - 13g
Instructions
Make the batter
- Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at the high speed of a stand or hand mixer.
- Stir in the butter.
- Whisk the dry ingredients together to evenly distribute the salt, baking powder, sugar, and malted milk powder.
- Gently and quickly mix into the egg / milk mixture.
- Let the batter relax while the griddle is heating (or overnight in the refrigerator). The batter will thicken slightly while resting.
Heat the skillet
- Heat ½ teaspoon oil in 12-inch nonstick skillet over medium-low heat until shimmering.
- Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet.
- Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.
Cook and serve
- Drop ¼ cupfuls of batter onto the lightly greased skillet.
- Cook on one side until the edges begin to look dry and bubbles begin to form and break.
- Turn the pancakes and cook the other side until brown. Turn over only once.
- Serve immediately.