So I’m on a mission to use up all the bits and bobs that are left in my pantry before our imminent move back to the UK. That’s how this epic breakfast treat occurred.
I had half a jar of malt extract (I still need to use the rest of that actually!) and various bags of nuts, none of which had much left in them. There was also a little bit of self-raising flour in there, which I hardly ever use because generally I prefer to use plain flour and baking powder. All things that can be tossed into pancake batter.
These are really light and fluffy and the malt extract gives them lots of rich, almost caramel flavour. I’ll tell you one thing…they really set you up for a day of packing!
30g butter (melted)
3 tbsp malt extract
150g self-raising flour
40g whole wheat flour
1 tbsp baking powder
60g finely chopped mixed nuts (anything you like)
pinch of salt
Whisk together all of the dry ingredients except the nuts in a large mixing bowl. In a separate jug whisk together the milk, eggs, melted butter and malt extract until they are well combined.
Make a well in the centre of the dry ingredients and pour in about a third of the wet mixture. Mix this together, working from the centre outwards, incorporating a little of the dry mixture at a time. Repeat this until everything is blended together into a thick, smooth batter. Finally fold through the chopped nuts.
Lightly grease a large frying pan and place it over a moderate heat. Pour the batter into the pan to create your pancakes, however big or small you like and cook them for a couple of minutes before flipping them over and cooking them on the other side. Serve hot with butter and a drizzle of maple syrup.