Diner Style Pancakes

The kids love pancakes at the little mom and pop restaurants we frequent. I asked once how they make their pancakes as my kids usually just pick at my homemade ones and was told they add malted milk powder to the pancakes. Luckily for me the King Arthur Bakers Companion book had a good recipe for making these. Not only did the kids love these homemade pancakes they beg for them at least every other day.

Diner-Style Pancakes
King Arthur Baking Companion cookbook

2 large eggs
1 1/4 (10 ounces) milk
2 teaspoons vanilla
3 tablespoons (1 1/2 ounces) butter, melted
1 1/2 cups (6 1/4 ounces) unbleached all purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1/4 cup malted milk powder

Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand mixer. Stir in the butter.

Whisk the dry ingredients together to evenly distribute the salt, baking powder and milk powder. Gently and quickly mix into the egg and milk mixture. Let the batter relax while the griddle is heating (or overnight in the fridge). The batter will thicken slightly while resting.

Grease and preheat the griddle. The griddle is ready if a drop of water will skitter across the surface, evaporating immediately; if you have an electric griddle, set the temperature between 325-350 degrees F. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Cook on one side until bubbles begin to form and break, then turn the pancakes and cook the other until brown. Turn only once. Serve immediately.