Silver Dollar Pancakes
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5.0
6 reviews
Excellent
Silver Dollar Pancakes
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Quick and easy to make, these golden brown silver dollar pancakes are the perfect breakfast. Make extras, both kids and adults will love these mini pancakes!
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Ingredients
- 2 tablespoons butter melted - allow to cool, plus extra for the pan
- 1 ½ cups all-purpose flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups buttermilk see notes for substitution
- 2 teaspoons vanilla extract
- 1 large egg
Instructions
- Place the butter in a microwave safe bowl. Microwave for 20-30 seconds or until melted. Set the butter to the side allowing it to cool.
- Add the all-purpose flour, sugar, baking powder, and salt to a large mixing bowl. Stir until mixed.
- In a medium-sized mixing bowl combine the buttermilk, melted butter, vanilla extract, and egg. Whisk together until egg is fully mixed in.
- Combine the wet and dry ingredients together in the larger mixing bowl. Mix the pancake batter by hand until it just forms. Do not overmix.
- Heat a large skillet or griddle over medium-low heat. Add a little extra butter and let it melt to coat the pan. Drop a tablespoon of batter onto the pan for each tiny pancake, allowing space in between each pancake. Most large skillets will fit between 5-7 pancakes at a time.
- Cook the pancakes for 2-3 minutes, or until the tops of the batter begins to bubble. Use a spatula to flip the pancakes over. Cook the other side of the pancake for an additional 1 minute until golden brown then place on a plate.
- Repeat steps 5 and 6 with the rest of the pancake batter, adding more butter as needed to the pan. Then serve and enjoy.
Notes
- I don't always have buttermilk at home, so I often will substitute a mixture of milk and lemon juice. I usually do this process with 2% or whole milk for the best flavor.
- For this pancake recipe, add 1 tablespoon plus 1 teaspoon of lemon juice to a two-cup measuring cup. Add milk to the measuring cup until you get to the 1 1/4 cup marker. Give the mixture a stir, then let it sit for five minutes. You can then use this mixture in place of buttermilk.
- Sometimes there will be a few clumps in the milk. That's the milk starting to curdle and is ok to add as is is to the pancake batter.
- Using an electric mixer will cause these pancakes to overmix and be tough. Mix this batter by hand until just mixed.
- Also allow the butter to cool for a few minutes before adding it to the batter after melting. If the butter is too hot it may make the pancakes rubbery.
- I have used a cast iron skillet when making this recipe, but any large skillet will work.
- This recipe typically will feed 4-5 people.
- Top pancakes with fresh fruit, sprinkle with powdered sugar and add maple syrup at the table. Enjoy!
Nutrition Information
Show Details
Calories
45kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.3g
Trans Fat
0.03g
Cholesterol
9mg
(3%)
Sodium
100mg
(4%)
Potassium
23mg
(1%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
49IU
(1%)
Calcium
37mg
(4%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 30Pieces
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 9mg | 3% |
| Sodium | 100mg | 4% |
| Potassium | 23mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 49IU | 1% |
| Calcium | 37mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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