Silver Dollar Pancakes will please the most finicky eater. These miniature versions of the classic pancake are a true crowd-pleaser.
This is my canonical pancake recipe for pancakes. Try it and you will never go back to a box again. It is so simple, and you could bag up the dry ingredients and give them as gifts with a note to explain the preparation.
One thing I find essential when making pancakes is a good *cast iron griddle. Mine is one of those reversible kinds that have the grill on the other side. The cast iron keeps steady heat and has room for a few pancakes.
Two other things make Silver Dollar pancake breakfasts wonderful – a *Tortilla Warmer and *butter warmer with a handle to hold melted butter. There is truly nothing worse than trying to spread cold, or even room temperature, butter on a pancake and having it tear.
Sausage Patties
What goes great with Silver Dollar Pancakes? Sausage patties! You can easily make your own with fresh pork trimmings. So when you have a roast of pork that you are trimming to remove the fat before cooking, save that fat and a bit of the pork to make sausages. Yum!
Leftover Silver Dollar Pancakes
Yes, I know it is almost impossible to have leftover pancakes, but it does happen. That’s a good thing though because you can put them in a container, separate the layers with parchment paper and heat them later. You can even flash freeze them then bag them and freeze them for quick breakfasts.
Enjoy!
Email Me the Recipe
Silver Dollar Pancakes
Equipment
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Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon Sugar
- 1 ¼ cups milk
- ½ teaspoon vanilla extract
- 1 egg
- 3 tablespoons unsalted butter, melted
Instructions
- If you don’t have a tortilla warmer, put a parchment lined half-sheet pan in your oven at 200.
- 1 1/2 cups all-purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon SugarIn a large bowl, sift together the flour, baking powder, salt and sugar.
- 1 1/4 cups milk, 1/2 teaspoon vanilla extract, 1 egg, 3 tablespoons unsalted butterMake a well in the center and pour in the milk, egg and vanilla. Mix until the egg incorporated, then add the melted butter. Make sure the egg is completely incorporated, or the melted butter will make cooked egg lumps in your pancakes.
- Let the batter rest for about 10 minutes before preparing the pancakes.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Use a small ladle or pour out a small amount, about the size of a silver dollar on to the griddle. Cook until the pancake has bubbles on the surface, then flip.
- Cook for an additional minute, then remove them to a tortilla warmer or put them on the half-sheet pan in your oven to keep them warm.
For serving
- When the last of the pancakes is finished, melt an additional 2 tablespoons of butter, and if you are serving syrup, carefully heat that, too.
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