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.