This recipe is definitely not on the "healthy" spectrum of things, but oh so yummy and perfect to fill your belly on a Sunday morning when you have church ahead of you. They are actually great any morning, or any evening for that matter!
I have tried many a recipe and technique and was never able to get my pancakes just right... until now! It took a little experimenting combining and deleting, but I promise this will become your go-to for pancakes. They are light and fluffy, and taste just like diner pancakes but better!
And here's the best part... for those with little ones to feed, or just with hectic mornings, you can freeze them! Once you cook the cakes, let them cool and place on a large baking sheet. Don't stack them... they all need to lay flat and not touch. Put them in your freezer to flash freeze them for a couple of hours. Then, take them out, stack them up, and place them in a freezer bag. When you are ready to eat, just pop one or two or four in your toaster!
1 1/2 c. all-purpose flour
1/2 c. malted milk powder (Optional. If you leave it out, use 2 c. of flour)
1/4 c. sugar
2 tsp. baking powder
1 tsp. baking soda
2 c. buttermilk
4 T. butter
2 large eggs
2 tsp. vanilla
1/4 c. milk
Combine dry ingredients in a large bowl. Melt the butter. In a medium bowl, mix the butter, eggs, and vanilla. Mix in the buttermilk.
Stir the wet ingredients into the dry ingredients until just combined. Add milk as needed until batter reaches right consistency (for me, this means a little thinner than cake batter).
Pour batter into skillet using 1/4 c. batter for each pancake. Flip when bubbles begin to form on top and edges start to lose their sheen and look a bit dry (for my stove top, this is about 3-4 minutes per each side).