Brown Butter Malted Pancakes
2 cups all-purpose flour
2 tablespoons baking powder
2 large eggs, room temperature
2 ¼ cups whole milk, room temperature
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 tablespoons melted brown butter
2 tablespoons malted milk
Maple syrup, to taste
Butter for frying
Heat oven to 250.
In a large bowl, mix together the flour, baking powder, salt, brown sugar and malted milk.
In a separate bowl add the egg and beat slightly. Add the brown butter and vanilla and mix to combine. Pour in the milk and mix until smooth.
Gently fold the wet ingredients into the dry until combined. Let rest at least 15 minutes.
Add a small amount of butter to a griddle or frying pan over medium heat. Pour or scoop about 1/2 cup of the batter for each pancake. Flip pancakes after bubbles begin to pop, about 3 minutes. Cook other side until lightly browned. Remove and place on a wire rack in the oven. Repeat with remaining batter. Serve hot with warm maple syrup.