Perfect "diner" Pancakes

Is it just the idea of someone else cooking up those stacks of pancakes that makes them so delicious...or is there a secret ingredient they are hoarding from the masses that make us come back for a short stack or two? 

Try this recipe and you may think we have stumbled upon a culinary secret...the "perfect" diner pancake especially if you serve them with the scrumptious Buttermilk or Apple Syrup .

"Perfect" Diner Pancakes 

this recipe was modified from the King Arthur Flour original

2 large eggs

1 1/4 cups milk

1 teaspoon Vanilla

2 tablespoons melted butter

1 1/2 cups flour

3/4 teaspoon salt

1 teaspoon Baking Powder 

1/4 teaspoon Baking Soda

1/4 teaspoon Nutmeg

1/4 cup Malted Milk powder

1- Beat eggs and milk until light and foamy. Stir in the butter or vegetable oil.

2 - Whisk the dry ingredients together to evenly distribute the salt, 

baking powder, baking soda, malted powder and nutmeg. 

3 - Gently and quickly mix the dry ingredients into the egg and milk mixture. 

Let the batter rest for at least 15 minutes, it"ll thicken slightly.

4 - Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. 

Lightly grease frying pan or griddle. 

*The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately

5 - Drop 1/4 cupfuls of batter onto the lightly greased griddle. 

Bake on one side until bubbles begin to form and break, 

 about 2 minutes; then turn the pancakes and cook the other side until brown, 

about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.

*Use 1 cup milk if you're baking under hot, humid conditions, or if the batter rests longer than 15 minutes. 

   Use up to 1 1/4 cups milk in cold, dry conditions.

For a whole grain breakfast treat, replace 1/2 cup of the all-purpose flour with 1/2 cup of ground oats.