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.