Malt and Cornmeal Pancake Mix

EASIER

VEGETARIAN

Makes 4 batches, about 16 pancakes per batch

Cornmeal is terrific in pancakes. It gives them a slightly nutty crunch, a better texture than the typical acreage of a merely soft waffle on a plate. The malted milk powder is another great addition, working its wheaty flavor into the batch. These need butter. Lots of butter.

For the Mix

6¾ cups all-purpose flour

1½ cups yellow cornmeal

¾ cup plus 2 tablespoons malted milk powder

¾ cup granulated white sugar

5 tablespoons baking powder

4 teaspoons table salt

For Each Batch

2¼ cups Malt and Cornmeal Pancake Mix

1¼ cups whole, low-fat, or fat-free milk

¼ cup nut, vegetable, or canola oil, plus more for the skillet or griddle

2 large eggs

1 teaspoon vanilla extract, optional

To Make the Mix

1. Whisk the flour, cornmeal, malted milk powder, sugar, baking powder, and salt in a very large bowl. Pour into a large container, seal well, and store in a cool, dry place for up to 3 months.

To Make a Batch of Pancakes

2. Whisk the mix with the milk, oil, eggs, and vanilla, if using, until smooth.

3. Warm a large nonstick skillet or large nonstick griddle over medium heat. Swirl a little oil in the skillet or spread on the griddle. Pour a scant ¼ cup of the batter onto the hot surface to create one pancake, then make more as desired without crowding. Cook until small bubbles open up across the surface, less than 2 minutes. Flip and continue cooking until lightly browned, about 1 minute. Make more pancakes as desired, regreasing the surface after every other batch.

Test Kitchen Notes

• For a lighter texture, use 3 cups cake flour and 3¾ cups all-purpose flour.

• To use this mix to make waffles, use 1 cup plus 2 tablespoons milk per batch.

• Our preference for these pancakes is to use a nut oil in the mix: pecan, walnut, even hazelnut. Store opened nut oils in the fridge for up to 3 months.

The grade markers for maple syrup have recently changed. Most producers now sell Grade A Golden Color with Delicate Taste (like the old Grade A or 1 Light Amber), Grade A Amber Color with Rich Taste (a sort of halfway point between the old Grade A Medium and Dark Amber), Grade A Dark Color with Robust Taste (a little darker than the old Grade B or Grade 2), and Grade A Very Dark Color with Strong Taste (the old “commercial grade” or Grade 3). Many people feel the best syrup for whole-grain or malt-flavored pancakes is Grade A Amber Color with Rich Taste. However, we like stronger flavors and will always go for Grade A Dark Color with Robust Taste.

Voilà! Cut unpeeled apples into ¼-inch-thick rings. Core the rings, then dip them in pancake batter and set on a hot, greased griddle to cook like pancakes until golden brown, turning once.