Blueberry Buttermilk Pancakes

1. Preheat Oven and Prepare Wire Rack

Set a wire rack on a rimmed baking sheet and preheat your oven to 200 degrees Fahrenheit. This will keep your pancakes warm until you're ready to serve them.

2. Prepare Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, malted milk powder, sugar, baking powder, baking soda, and table salt.

3. Prepare Wet Ingredients

In a second medium bowl, whisk together the buttermilk, egg, and the 3 tablespoons of melted butter. Don’t worry if the butter forms small clumps in the mixture.

4. Combine Wet and Dry Ingredients

Create a well in the center of your dry ingredients and pour in the wet mixture. Whisk until the ingredients are just combined; it's fine if a few lumps remain. Gently fold in the blueberries.

5. Heat Skillet

Heat a 12-inch nonstick skillet over medium-low heat with the vegetable oil. Wipe out the oil with a paper towel, leaving a thin film on the skillet. To ensure the skillet is at the right temperature, drop a tablespoon of batter into the skillet and cook for one minute. If the test pancake is pale golden brown, the skillet is ready. Adjust the heat if it's too light or too dark and discard this test pancake.

6. Cook Pancakes

Melt a small amount of butter in the skillet. Using a ⅓-cup dry measuring cup or a slightly mounded 2-ounce portion scoop, portion the batter into the skillet and spread it into rounds. Cook the pancakes for 2 to 3 minutes until the edges are set and the bottoms are a deep golden brown. Flip the pancakes and slide them around to collect any melted butter in the skillet. Cook for another 1 to 1.5 minutes until the second side is also deep golden brown.

7. Serve or Keep Warm

Serve the pancakes immediately. If you need to keep them warm, transfer them to the wire rack in the preheated oven until you're ready to enjoy them.