Fluffy pancakes, studded with strawberries and flavored with malt, make strawberry malted pancakes a special treat! Top them with maple syrup and fresh berries.
In a large bowl, using an electric hand mixer, beat the eggs and milk on high until light and foamy, about 3 minutes. Stir in the butter.
In a medium bowl, whisk the dry ingredients together. Gently mix into the egg and milk mixture until incorporated. Fold in 1 cup of the strawberries and let the batter rest for 15 minutes; it'll thicken slightly.
Heat a frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease and when heated, drop 1/4 cupfuls of batter. Cook until bubbles begin to form and break, about 2 minutes. Flip the pancakes and cook the other side until brown, about 1-1/2 to 2 minutes. Serve immediately topped with butter, syrup, and remaining strawberries.
Notes
Use a blender or food processor to grind oats. One cup of oats will yield ½ cup ground oats.