In a medium bowl, whisk together the flour, malted milk powder, sugar, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, whisk together the buttermilk, melted butter, egg yolk, and vanilla.

Add the dry ingredients to the wet and whisk until just combined. Allow the batter to rest for 15 minutes uncovered at room temperature.

Meanwhile, add the egg whites to a small bowl and use an electric mixer to beat until soft peaks form.

After the batter has rested for 15 minutes, gently fold the whipped egg whites in until fully combined.

Heat a skillet over low-medium heat and lightly grease with butter or oil.

Use a ¼ cup measuring cup (or small cup) to scoop the batter and pour onto the hot skillet.

Cook until bubbles form all over the top and the bottom is light brown, then flip over and cook for another minute or so until the bottom is light brown. Repeat with the remaining batter, greasing the skillet in between each pancake.

Serve immediately with homemade whip cream, fresh fruit, and Grade A maple syrup.

Add the heavy cream to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until it begins to foam.

Slowly pour in the sugar, then continue whipping until stiff peaks form. Be careful of over-whipping!