We wanted to step up our pancake game and create a truly memorable breakfast. For rich, full-flavored pancakes (that tasted good even without syrup), we increased the typical amounts of butter, sugar, and salt, and added a good amount of malted milk powder, a toasty, savory flavor powerhouse common to diner-style pancakes.
To ensure that our cakes cooked up tender and fluffy, we carefully stirred together the wet and dry ingredients until they just formed a lumpy batter (so that it didn’t develop too much chewy gluten), and we gave the batter a short rest to allow the leaveners to aerate the mixture.
