I got some barley malt powder at H Mart
and tried using it in pancakes. The pancakes stay gooey and do not rise at all, not one bit, even with extra baking soda and a tiny bit of malt powder. I realized that the malt powder in the pancake recipes is malted milk so I have the wrong stuff. But I am curious why malt powder kills the leavening action of baking soda.
My pancakes:
2 cups flour
2 - 3 Tbsp sunflower oil
1/2 - 1 Tbsp baking powder
1 egg
1 Tbsp sugar
~2/3 cup plain yogurt
add milk until right consistency to pour
