Is there anything better on a lazy weekend than a big pancake breakfast? OK, maybe a pancake supper. The key to the best-tasting, tender pancakes lies in using malt instead of sugar, according to the experts at King Arthur Flour — and they should know. They share this and other great tips and recipes for your kitchen crew at www.kingarthurflour.com.

SIMPLY PERFECT PANCAKES

• 2 large eggs

• 1 1/4 cups milk

• 3 tablespoons melted butter or vegetable oil

• 1 1/2 cups unbleached, all-purpose flour

• 3/4 teaspoon salt

• 2 teaspoons baking powder

• 1/4 cup malted milk powder (or 2 tablespoons sugar)

• Butter and sugar for topping

Beat the eggs and milk until light and frothy, about 3 minutes at high speed, using a stand mixer or hand mixer. Stir in the butter.

Whisk the dry ingredients together to evenly distribute the salt, baking powder and malt. Gently and quickly mix the dry ingredients into the egg mixture. Let the batter rest for at least 15 minutes to thicken.

Heat an electric griddle to 350 degrees or heat a heavy frying pan over medium heat. Lightly grease the griddle or pan; it is ready if a drop of water skitters across the surface and evaporates immediately. Drop batter by the 1/3 cupful onto the griddle or skillet per pancake. Cook on one side until bubbles begin to form and break, then turn the pancakes and cook the other side until brown. Turn only once. Serve immediately.

Makes 2 dozen (3-inch) pancakes

• Per 2-pancake serving with butter and syrup: 520 calories, 14 g fat, 1104 mg sodium, 90 g carbohydrate, 8.3 g protein