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Simply Perfect Pancakes


kaf-guaranteed

Malt, rather than sugar, is what sweetens most food-service (i.e., restaurant/hotel) pancake mixes. For that typical "diner" taste, try malt in your pancakes instead of sugar.

Our guarantee: These pancakes will go together easily, and make a tender, flavorful pancake.

Ingredients

Directions

1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.

2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.

3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.

4. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

5. Drop 1/3 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.

Recipe summary

Hands-on time:
10 mins.
Baking time:
20 mins.
Total time:
45 mins.
Yield:
2 dozen 3-inch pancakes
Rate recipe
****+
Recipe comments (70) »

Tips from our bakers

  • To make waffles, substitute 2 tablespoons melted butter or vegetable oil for 2 tablespoons of the milk. Cook waffles as directed with your waffle iron. Hint - if you try to open the iron and it doesn't open easily, the waffle isn't done yet.
  • For a whole grain breakfast treat, replace 1/2 cup of the all-purpose flour with 1/2 cup of ground oats.
  • A grated apple mixed into the batter will keep the pancakes moist longer if you need to cook them ahead and bring them to the table all at once
  • For blueberry pancakes, sprinkle fresh or thawed frozen blueberries over the batter after you pour it on the griddle. Mixing frozen blueberries into the batter before scooping will turn it blue and streaky.

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Nutrition Facts
Serving Size One 3-inch pancake
Servings Per Batch 24
Amount Per Serving
Calories 50 Calories from Fat 20
Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 20mg
Sodium 130mg
Total Carbohydrate 7g
Dietary Fiber 0g
Sugars 2g
Protein 2g
* The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

*****

02/07/2010

Gina from Baltimore, MD

My first time making pancakes from scratch and these came out PERFECT! They were about 1/2" thick, fluffy, light, and tasted wonderful! Thanks for the fantastic recipe!

*****

02/06/2010

Tammy from California

Really good pancakes! I made them with all white whole wheat and no malt powder and they were great - super yummy!

*****

01/24/2010

g.r. from California

I made this recipe this morning. I don't like fru-fru pancakes so this recipe was just what I wanted. Light. springy and simply delicious. The recipe is going into my recipe box. Thanks!!

*****

01/22/2010

Marie C from Portland, Oregon

FANTASTIC RECIPE! I've made this recipe countless times...the only change I make is to cut back the milk and oil a bit. When I used the amount of milk called for in the recipe, I found the pancakes to be too thin. I occasionally add vanilla or use buttermilk and add a little baking soda. Grated apples are a great suggestion. My 2-1/2 year old daughter loves them loaded with fruit.

*****

01/05/2010

RCL1917 from MD

Best pancake recipe I've found - but use the malt powder, worth the extra cost

*****

01/03/2010

Baker1946 from Stowe, VT

Just made these pancakes - they are delicious - I used the malted milk powder. I used a cast iron skillet and lighly greased it - once - and they came out perfect. However, I may have had my skillet a bit too hot because they were brown - not golden - but I have to get familiar with the temp of the cast iron skillet.

*****

01/01/2010

mrs p from pa

First time I ever made pancakes from scratch and they were perfect. We decide that pancakes and sausage is a new tradition for New Year's day. Thanks for the recipe

*****

12/30/2009

Tony H from Fairport, NY

I have made this recipe several times and it's always foolproof and always tastes great. Just made it for my in-laws and they're hooked now too! I do prefer using sugar over the malt, but either is fine.

*****

12/26/2009

Hannah from Texas

My pancakes were thin and were more like flapjacks. Nonetheless, they were delicious and disappeared quickly. I made two batches which yielded about 20 5-inch pancakes.

*****

12/24/2009

Science Chick from MN

Exceptional recipe. I've made the recipe 3x: first precisely as directed, next with oat flour and a bit of vanilla, and this morning, with a few drops of Fiori di Sicilia and huckleberries. Exceptional cakes, consistently good, and not a finicky recipe at all.