Ingredients
The following ingredients have 4 Servings
- 1 cup all-purpose flour
- 1/3 cup malted milk powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup milk
- 1 extra large egg
- 1 teaspoon vanilla bean paste (or extract)
- 3 tablespoons melted butter
- 1/3 cup chopped pecans
- 1/3 cup English toffee bits
Instruction
- Heat the griddle (or a large non-stick skillet) to medium-high.
- In a bowl, add all the dry ingredients and whisk to blend. In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
- Add the milk mixture to the dry mix and whisk until smooth; then whisk in the melted butter and the end.
- Allow the pancake batter to rest for 3-5 minutes before cooking to thicken. It should be so thick that it barely pours. Once the griddle is hot, stir in the pecans and toffee bits.
- Make one pancake as a test-batch to ensure your heat in accurate. Use a 1/4 or 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. If the pancake turns dark too quickly, lower the heat. Makes 8-10 pancakes.