Pancakes with malted milk

I liked the malted milk flavor. I didn't have cake flour, so I substituted 1/4 c cornstarch and 1 3/4 c all-purpose flour. I also didn't have powdered milk, so I used 2/3 cup of protein powder. They came out fine, but a little dense.

Cooks Country
Test Kitchen Discoveries

*All–purpose flour made for tough pancakes. Replacing half the all–purpose flour with cake flour yielded the sturdy yet tender cakes we wanted.
*To give our pancakes complexity and depth, we added an unusual ingredient: malted milk powder, which imparted a sweet, nutty flavor that tasters loved.
*Tasters also preferred the flavor of butter to vegetable shortening. And using butter means that the mix needs to be stored in the refrigerator or freezer for up to 2 months.
*For higher–rising pancakes, we use fresh buttermilk instead of milk when mixing up the batter. The acid of the buttermilk reacts with the baking soda, causing the batter to bubble.

Makes about 6 cups of mix, enough for 3 batches of 8 pancakes each.


INGREDIENTS
2 cups all-purpose flour
2 cups cake flour
1 cup non-fat milk powder
3/4 cup malted milk powder (see side bar)
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon salt
12 tablespoons (1 1/2 sticks) unsalted butter , cut into 1/2 -inch pieces
2 eggs, lightly beaten
1/2 cup buttermilk*

INSTRUCTIONS
Process all ingredients except eggs and buttermilk in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Freeze in airtight container for up to 2 months.

To make 8 pancakes: Place 2 cups mix, lightly beaten eggs, and buttermilk in large bowl. Mix the batter minimally. Stop stirring when there are still streaks of flour visible.

Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve.

* If you don’t have buttermilk, make clabbered milk by whisking ½ tablespoon white vinegar or lemon juice into ½ cup whole or low-fat milk and letting the mixture thicken for 10 minutes.