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
  • 1
    Someone else will have to confirm and provide details (unless I get time later) but there are probably active enzymes in there digesting the starch in your flour. The same thing will happen if you add rice syrup to bread dough. – kitukwfyer Sep 13 '20 at 14:03
  • 1
    If you want an answer to this, it would be helpful to include your pancake recipe. – FuzzyChef Sep 14 '20 at 20:14

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