Perfect diner pancakes

There was a time in my life, a long long time ago when I ate pancakes (alternating with waffles) every single day.  This was during singlehood.  I'll be the earliest bird at the office but would pass by a nearby restaurant cafe before signing in (the only one open at 630am) called the Pancake House. Well, what else would you want to eat at this place? All sorts of pancakes and waffle flavours, both sweet and savoury.  Of course, they also serve the usual American and Filipino breakfasts.  Anyways, at the time, that singlehood era, these breakfasts are the best hang over food. And being up early after a late night, back in the day when my energy were bursting out of me like the Energizer bunny, a hefty breakfast is the only way to start the day right.  Before heading off to work.

Ok, now with kids and energies drained at the end of the day, a good breakfast always has to be on the table. Especially on weekends when time can move in slow motion.  In our home anyway.  

And these pancakes, these perfect diner pancakes are our favourite.  You can whip it up any time of the day, any of day of the week.  And they are the ones we love.  Thick, fluffy pancakes.  Oozing with real maple syrup (or chocolate syrup) and the taste of melted butter, plus some sliced strawberries on top.  Heaven!

This recipe is adapted from the Tasty Kitchen. 
And to make these mouth-watering diner pancakes:
(Print the recipe here)

1 cup plain flour

1/3 cup malted milk powder *

1 teaspoon salt

1 1/2 teaspoon baking powder

1/4 teaspoon bi carbonate of soda

180ml milk

1 XL free range egg

1 teaspoon vanilla extract

45g butter, melted

*malted milk powder is readily available at any of your local supermarket or grocery.  The one we always use at home is the Nestle brand

In a medium sized bowl combine all dry ingredients (flour, malt milk powder, salt, baking soda, baking powder) and use a whisk to combine together.

In a large measuring jug or a small bowl, using a fork, whisk the milk, egg and vanilla until frothy.

Add the milk mixture into the dry ingredients and whisk until smooth.

Add the melted butter mix thoroughly.

Rest for 45 mintues to allow the mixture to thicken, while you're preparing your non-stick pan.

Once pan is on medium heat, using a 1/4 measuring cup, scoop and pour the batter into the pan and cook until bubbles appear on top.   (Try and flip the pancake halfway to make sure it's not burned and the bubbles aren't forming yet.  It could be that your pan is too hot.  Adjust the heat to medium.)

To adjust batter thickness, add a tablespoon of milk at a time and whisk until you get the desired consistency.  You want a batter that's not too thick but not too thin.

Serve with your favourite syrup and some sliced fresh fruits!

We've tried other pancake recipes before but we've found gold in this one.  This is pancake, just the way we like it.

How about you? Do you like them thin and flat and almost like crepes?  Or do you like them thick and fluffy just like them American diner pancakes?