Milk can be your preference. I’ve made them with 2% and whole milk and both batches were great. This recipe makes good-sized pancakes, but if you love those plate-filling diner pancakes, just add more batter to the skillet for each pancake and adjust cooking time.

3 tablespoon unsalted butter, melted

2 large eggs

2 1/4 cup milk

1 1/2 cups all purpose flour

3/4 teaspoon sea salt

2 teaspoons baking powder

1/4 cup malted milk powder

1 pint of fresh blueberries

butter or ghee for skillet


Melt butter in a small saucepan and set aside to cool slightly.

In a large bowl, whisk eggs and milk until frothy, about a minute.

In a small bowl or 2-cup measuring cup, add flour, salt, baking powder and malted milk powder. Stir with a fork to combine.

Whisk melted butter into the egg/milk mixture. Add the dry ingredients to the wet ingredients and combine with a wooden spoon until just mixed. Let sit for 15 minutes, it will thicken.

Heat a large non-stick or seasoned cast iron skillet over medium heat and add 2 teaspoons of butter or ghee. When hot, drop 1/4 cupfuls of batter onto the greased skillet. Put blueberries on top of each pancake and cook for 1-2 minutes. Flip and cook for 1-1 1/2 minutes more. Serve hot with butter and real maple syrup.


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