Well, besides the main meal, sometime people wanted to eat during reading the book, working or something with tea in morning. So, Silver dollar pancakes and a short stack may share the same recipe, but a smaller diameter makes the former more enjoyable. These pancakes are topped with syrup and served with sausage; smaller pancakes kick mornings into high gear.
So, enjoy your breakfast or any time with Silver Dollar Pancakes. The recipe is simple, easy and from one of the best chef in the world.
Silver Dollar Pancakes Recipe
2 1/2 cups all-purpose flour
6 tablespoons sugar
2 tablespoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
3/4 cup whole milk
2 1/4 teaspoons pure vanilla extract
6 tablespoons unsalted butter, melted
Clarified butter (or your preferred cooking fat)
Unsalted butter, cane syrup, fresh fruit, peanut butter or sausage, for topping (optional)
For making, first take a bowl whisk together the flour, sugar, baking powder, baking soda, and salt. After that in another bowl, whisk together the buttermilk, milk, eggs, and vanilla. Then, pour the buttermilk mixture into the flour mixture and whisk together until the batter is smooth. Pour in the melted butter and stir with a spatula until fully incorporated.
The second step is to warm 1 1/2 tablespoons of the clarified butter in a saute pan over medium heat for 30 seconds. To make silver dollar pancakes, spoon heaping tablespoonfuls of batter into the pan. On the other hand, to make regular pancakes, spoon the batter into the pan a scant 1/2 cup at a time. Cook until the tops begin to bubble lightly, about 1 1/2 minutes.
After that flip over and cook until the other side begins to brown lightly and the pancakes look good and fluffy, about 30 seconds more. Repeat with the remaining batter, adding more clarified butter between batches as needed. Consume immediately with butter and cane syrup and strawberries, and bananas, and peanut butter, and sausage.