Breakfast recipe: old-time pancakes

Pancakes are the perfect pick-me-up to start your day. Discover the secret ingredient that gives it that old-time nostalgic flair.

Lazy Sunday mornings were made for homemade pancakes. But what's the secret to that sweet aroma of pancake house pancakes? It's malt powder. Look for some in your grocery store near the dry milk or cocoa mix. A few tablespoons added to your favourite recipe gives the pancakes an old-time country farmhouse flavour that you can't find in packaged mixes.

Prep time: 10 min

Cook time: 15 min

Serves 4

• 195 g (1 1/2 c) all-purpose flour
• 45 g (3 tbsp) malt powder
• 10 g (2 tsp) baking powder
• 375 ml (1 1/2 c) buttermilk
• 5 ml (1 tsp) vanilla extract
• 2 eggs, separated
• 30 g (2 tbsp) sugar
• 30 g (2 tbsp) unsalted butter, divided
• 125 ml (1/2 c) maple syrup

1. Combine the flour, malt powder and baking powder in a large bowl.
2. Combine the buttermilk, vanilla and egg yolks in a medium bowl and mix well.
3. Preheat the oven to 400°C (200°F).
4. In a small bowl, with a wire whisk, beat the egg whites until soft peaks begin to form. Continue whisking while adding the sugar in a slow, steady stream, beating until the whites hold stiff peaks.
5. Stir the buttermilk mixture into the flour mixture until combined. Stir one-quarter of the egg whites into the flour mixture until combined. Gently fold in the remaining whites.
6. Melt five grams (one teaspoon) of the butter in a large nonstick griddle over medium heat. Add four scant quarter-cupfuls of batter and cook until the top of each pancake has tiny ­bubbles, about three minutes. Turn the pancakes and cook until the bottoms are golden brown, one and a half minutes longer. Transfer to a plate and keep warm in the oven. Repeat with 15 more grams (three more teaspoons) of the butter and remaining batter.
7. Serve the pancakes topped with the remaining butter and the maple syrup.

If you like fruit in your pancakes, try stirring in 175 grams (3/4 cup) fresh or frozen raspberries to the batter. Or, top your pancakes with fresh fruit preserves rather than maple syrup.

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