I've been having a lot of trouble sleeping lately. I guess stress'll do that. When I woke up after three fitfull hours of sleep the other day and couldn't seem to drift off again, I decided to get up and make pancakes instead. I'd been eyeing this recipe in Cook's Country for a while and, conveniently, it also used up the last of our malted milk powder. The Kidlet was, of course, delighted to wake up to fresh pancakes.

Malted Milk Pancakes with Nutella Maple Syrup

Slightly adapted from Cook's Country December/January 2021

Ingredients

Pancakes

• 210g all-purpose flour
• 1/4 c. sugar
• 1/4 c. malted milk powder
• 3/4 tsp. coarse sea salt, ground
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1 3/8 c. buttermilk
• 2 large eggs
• 4 Tbsp. unsalted butter

Nutella Maple Syrup

• 1/2 c. maple syrup
• 1/4 c. Nutella

Directions

1. Combine flour, sugar, malted milk powder, and salt.
2. Sift in baking powder and baking soda.
3. In a separate bowl, combine buttermilk, eggs, and butter.
4. Pour wet ingredients into dry and mix until just combined. Mixture should be a bit lumpy.
5. Let rest, undisturbed for 10 minutes. Do not stir again!
6. Heat tawa or griddle over medium-low heat.
7. Grease as needed and cook your pancakes using ~1/4 c. of batter for each one and cooking for 2-3 minutes per side.
8. Meanwhile, whisk the Nutella into the maple syrup and set aside.
9. Serve pancakes topped with syrup. Add butter and/or jam if desired.