Malt Pancake Recipe
We love to bake at home with malt and this recipe is one of our favorites. The addition of malt improves flavor, texture and browning, the effects of which can vary with malt type. Don’t be afraid to try experimenting with different malt styles at home. Remember, a little (1-5%) goes a long way. Here’s an example base recipe. Enjoy!
1.5 cups All Purpose flour, whole wheat flour, spelt flour, or your favorite whole grain flour blend. We recommend Castle Valley Mill stone ground hard red wheat flour. 2-3 tsp malt flour (barley, oats, buckwheat, or other!). 2 tsp baking powder. 1 tsp salt. 2-3 tsp of sugar or dried malt extract.
1) In a large bowl, combine dry ingredients (above) with:
2) 1.25 cups of whole milk*
3) 1 egg, well beaten
4) 2 tablespoons of butter (melted and cooled) or vegetable oil
5) Mix wet and dry ingredients until there are no lumps
6) Let sit for 5 minutes
7) Pour 1/4 – 1/2 cup batter on a hot greased griddle
8) Cook on med-high heat (~375˚F) until bubbles form on top
9) Flip and continue to cook until golden brown
*For thicker pancakes, use more mix or use less milk. Low fat milk, non-dairy milk, or water can be used as substitutes.
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