The Big Pancake Recipe
Malted buttermilk pancake. Made with locally-milled whole grain flour from our neighbors at Lost Bread.
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Ingredients
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Pancake Ingredients
Method
Cooking Directions
- 1
Prepare Dry Ingredients
In a large mixing bowl, sift together the whole grain flour, malted milk powder, baking powder, baking soda, and salt until well combined.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and well incorporated.
- 3
Combine Mixtures
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix until just combined. Be careful not to overmix; a few lumps are okay.
- 4
Preheat the Griddle
Preheat a non-stick griddle or frying pan over medium heat. Lightly grease with butter or oil.
- 5
Cook the Pancakes
Pour about 1/4 cup of batter onto the preheated griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more.
- 6
Serve
Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter. Serve the pancakes warm with maple syrup on top.