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Malted Milk Pancakes with Nutella Maple Syrup

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"On a scale of 1 to 10, the indulgence level of these memorable pancakes is an 11. They're so good that they taste amazing on their own, but why on earth would you want to forgo the Nutella-spiked syrup? This pancake batter ups the typical amounts of butter, sugar, and salt and also includes malted milk powder, a toasty flavor powerhouse often found in diner-style pancakes. To ensure that these cakes cook up tall, tender, and fluffy, gently combine the wet and dry ingredients until they just form a lumpy batter, and then give it a short rest to let the baking powder and baking soda aerate the mixture by creating bubbles, which gives the pancakes lift. Back to that syrup: Whisking up a deceptively simple mixture of maple syrup, Nutella, and salt creates a glossy, decadent topping that catapults your pancake game to the next level. You can also use an electric griddle set at 325 degrees to cook the pancakes."

List of Ingredients

Pancakes:
â—¦ 1 ½ cups all-purpose flour
â—¦ ¼ cup sugar
â—¦ ¼ cup malted milk powder
â—¦ 1 tablespoon baking powder
â—¦ ½ teaspoon baking soda
â—¦ 1 ¼ teaspoons salt
â—¦ 1 ¼ cups plus 2 tablespoons buttermilk
â—¦ 2 large eggs
â—¦ 4 tablespoons unsalted butter, melted and cooled slightly
â—¦ 1 teaspoon vegetable oil, plus extra as needed

Nutella Maple Syrup:
â—¦ ½ cup maple syrup
â—¦ ¼ cup Nutella
â—¦ ½ teaspoon salt


Recipe

For the pancakes:
Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place sheet in oven.

Whisk flour, sugar, milk powder, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk, eggs, and melted butter together in separate bowl (butter may form clumps; this is okay). Make well in center of flour mixture and pour in buttermilk mixture; gently whisk until just combined (batter should be lumpy, with few streaks of flour). Do not overmix. Let batter sit for 10 minutes. (Do not stir batter after resting).

For the syrup:
While the batter rests, whisk maple syrup, Nutella, and salt in bowl until combined. Set aside.

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet. Using ¼-cup dry measuring cup, portion batter into skillet in three places. Cook until edges of pancakes are set, bubbles on surface are just beginning to break, and underside is golden brown, about 3 minutes.

Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately or transfer to prepared wire rack in oven. Repeat with remaining batter, using extra oil and adjusting heat as necessary if pancakes begin to darken too quickly. Serve with Nutella maple syrup.

Serves 4