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These tall, tangy cakes raise the bar for your holiday breakfast

Matthew Fairman, America's Test Kitchen on

We wanted to step up our pancake game and create a truly memorable breakfast. For rich, full-flavored pancakes (that tasted good even without syrup), we increased the typical amounts of butter, sugar and salt, and added a good amount of malted milk powder, a toasty, savory flavor powerhouse common to diner-style pancakes.

To ensure that our cakes cooked up tender and fluffy, we carefully stirred together the wet and dry ingredients until they just formed a lumpy batter (so that it didn’t develop too much chewy gluten), and we gave the batter a short rest to allow the leaveners to aerate the mixture.

Finally, we whisked together a simple mixture of Nutella, maple syrup, and salt to make a glossy, decadent chocolate-hazelnut syrup that took our pancakes to the next level.

Malted Milk Pancakes with Nutella Maple Syrup

Serves 4 (Makes 12 4-inch pancakes)

For the pancakes:


1 1/2 cups (7 1/2 ounces) all-purpose flour

1/4 cup (1 3/4 ounces) sugar

1/4 cup (1 1/8 ounces) malted milk powder

1 tablespoon baking powder


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