This year was a good year for me – food-wise at least. I found THE brownie recipe and THE chewy chocolate chip cookie recipe. I also made THE Momofuku corn cookie.
Another find – THE pancake recipe. Though PW’s and Aunty Chan’s pancakes are awesome as well, there’s something about these diner-style pancakes. Yes, it’s the malted milk powder. And yes, I don’t ever need to go to IHOP again.
Perfect Diner Pancakes
(Recipe taken from here)
Makes 8-10 pancakes
- 1 cup all-purpose flour
- 1/3 cup malted milk powder
- ¾ tsp. salt
- 1 ½ tsp. baking powder
- ¼ tsp. baking soda
- ¾ cup milk
- 1 extra large egg
- 1 tsp. vanilla bean paste (or extract)
- 3 tablespoons melted butter
1. Heat the griddle (or non-stick skillet) to medium-high.
2. In a bowl, add all the dry ingredients and whisk to blend.
3. In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
4. Add the milk mixture to the dry mix and whisk until smooth. Finally, whisk in the melted butter. Allow the pancake batter to rest for 3-5 minutes to thicken.
5. Start by making one pancake as a test-batch to ensure your heat in accurate.
6. Use a 1/4 -1/3 cup scoop to ladle the batter onto the griddle. Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter.
Tip: If your batter thickens too much, add 1-2 tablespoons of milk to thin it just enough to pour.