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malted pancakes inspired by sunday in brooklyn pancakes
5 Reviews

Malted Pancakes

Inspired by Sunday in Brooklyn pancakes, the recent trend in the pancake world of fluffy thick stacks, these Malted Pancakes are light, fluffy, and oversized. It is optional to top them with the maple praline syrup, but of course, that is what I recommend. You can also top with a honey butter or even citrus if you aren't looking to go the decadent praline route!
PRep Time10 minutes
Cook Time10 minutes
Servings 1 pancake
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@lilypcrumbs Replying to @Sophiaessig the BEST PANCAKES ever. Brown butter, maple prailine, buttermilk pancakes. Copycat recipe forSunday in Brooklyn pancakes #pancakesrecipe ♬ original sound - Alex G-lilypcrumbs

Ingredients

  • 1 cup (minus 2 tablespoons) all purpose flour
  • 2 tbsp malted milk powder
  • 3 tbsp granulated sugar
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 2 tbsp melted unsalted butter
  • 1 tbsp Vegetable oil 1/2 tablespoon butter for the pan

Maple Praline Syrup

  • 1/2 cup granulated white sugar
  • 150 grams hazelnuts (toasted)
  • 1/2 cup maple syrup
  • 2 tbsp canola oil

Instructions

  • 1. In a large bowl, add all of your dry ingredients. Mix with a fork or whisk, until combined.
  • 2. Add buttermilk to mixture. Then crack egg into mixture on top of buttermilk. Using a nonstick spatula- stir until combined. The batter will be a bit lumpy that is OK!
  • 3. Add in melted butter, and mix again
  • 4. Preheat oven to 375F.
  • 5. Heat a nonstick pan ( I used an 8 inch pan) over medium heat. Add 1/2 tablespoon of oil and a half a tablespoon of butter to the pan. Once oil is hot, add butter to the pan.
  • 6. You will see the edges of the pancake start to cook and bubble. After a few minutes, there will be bubbles on top of the pancake, at this point, put the entire pan in the oven for about five minutes until the pancake is cooked through.
  • 7. Remove from oven and flip on to plate. Enjoy.

Maple Praline Syrup Instructions

  • 1. Line a rimmed cookie sheet with GREASED parchment paper.
  • 2. Place sugar in a saucepan over a medium heat. Let sugar cook down stirring occasionally until sugar begins to melt. Once the sugar is browning, begin to stir constantly. Cook until sugar is completely melted and lump-free.
  • 3. Pour hot caramel onto parchment paper and let cool at least 20 minutes.
  • 4. In a high power blender, combine all ingredients. Blend until smooth paste forms.