Servings: 12 pancakes when you use a ¼ cup per cake

Dry Ingredients: subheading: Dry Ingredients:
1 ½ Cups all purpose flour (6.75 ounces) 1 ½ Cups all purpose flour (6.75 ounces)
3 tablespoons sugar 3 tablespoons sugar
2 tablespoons malted milk powder (the same one you use for malted milk shakes) 2 tablespoons malted milk powder (the same one you use for malted milk shakes)
1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
½ teaspoon salt ½ teaspoon salt
 
Wet Ingredients Wet Ingredients
1 ½ Cups milk 1 ½ Cups milk
3 tablespoons butter, melted 3 tablespoons butter, melted
2 large eggs, lightly beaten 2 large eggs, lightly beaten
1/2 teaspoon vanilla extract ½ teaspoon vanilla extract

Combine all of the dry ingredients and stir well with a fork
Combine all the wet ingredients
Add the wet ingredients to the dry ingredients and stir them just enough to wet all of the ingredients. The batter will be a little lumpy. Don't be tempted to over stir. Again, lumps are fine.
Cook on a lightly greased griddle. You need less fat than you think. Extra fat simply ends up burning. Apply your chosen fat be it butter, or oil etc. onto a piece of paper towel and apply to the griddle. 375 degrees is the perfect temperature if you pay attention to such things. Check the pancakes by peaking at the bottom when the air bubbles start to break on top. They should not take as long on the second side. Keep your pancakes in an oven set to warm, the lowest temp you can manage on the warm setting.

Obviously, there is a myriad of variations. For blueberries I like to drop the blueberries onto the batter right after I pour it onto the griddle. You will get less blueberry bleeding, but if you like blue pancakes then feel free to mix them right into the batter.  Obviously, there is a myriad of variations. For blueberries I like to drop the blueberries onto the batter right after I pour it onto the griddle. You will get less blueberry bleeding, but if you like blue pancakes then feel free to mix them right into the batter.