Silver Dollar Pancakes: A Childhood Favorite; Perfect For Sunday Brunch.
As a child, I remember my mother making me silver dollar pancakes. Sunday morning would break through the clouds, and in the kitchen, I was sure to find my mother and her trusty Betty Crocker cookbook. The kitchen had the smell of freshly brewed coffee and slightly burnt butter. And there, by the stove, would be a plate piled high with tiny pancakes.
There is no discernible flavor difference between a pancake and a silver dollar pancake, but the simple size difference made the breakfast all the more special. Perhaps that is when my fetish for small foods was born.
Today, I make silver dollar pancakes for brunch gatherings. These little morsels fit perfectly on a plate otherwise over crowded with fruit salad, eggs and sausage.
If you're planning your next brunch, create small stacks of pancakes (5-6 pancakes is a nice portion) and spear each stack with a white lollipop stick (you can find those at your local bake shop or craft supply store). As your guests pass through the buffet line, they simply need to take a spear of pancakes to their plate.
- 1 egg, room temperature
- 1 cup cake flour
- 3/4 cup milk
- 2 Tablespoons butter, melted
- 1 Tablespoon sugar
- 3 teaspoons baking powder
- 1 teaspoon vanilla
- pinch salt
- If adding fruit or additional ingredients, like ham, see below for specific recipe
- Make Your Own Vanilla Bean Extract
Making your own vanilla extract is very easy and makes for superior tasting vanilla. If you enjoy baking, making your own is a must! Follow this 3 step process and taste the difference yourself!
- Beat egg with hand beater or whip in blender until frothy. (rather than a blender, all ingredients can be hand mixed in a bowl)
- Blend in remaining ingredients just until mixed.
- Grease heated griddle.
- Pour pancake batter into squeeze bottle.
- Once griddle is ready (to test, sprinkle water onto griddle. If the water skitters, your griddle is ready)
- Squeeze enough pancake batter to make 2-3 inch pancakes.
- When air bubbles begin to form, it's time to flip the pancake. This will happen quickly with small pancakes.
- When ready, flip and continue to cook pancakes until golden brown.
- To keep pancakes warm, preheat oven to 200 for 5-10 minutes and then turn oven off. Also, place breakfast plates into oven to warm them, as well.
- Serve with warm maple syrup, room temperature butter, powder sugar, fruit compote or jam.
Stir in 1/2 cup fresh Maine blueberries. Maine blueberries are perfect for silver dollar pancakes because they are a much smaller berry. Maine blueberries also have a superior flavor.
Place a slice or two of fresh strawberries atop each pancake as it cooks.
Substitute 1 cup of buttermilk for the milk. Decrease baking powder to 1 teaspoon and blend in 1/2 teaspoon baking soda.
Omit sugar. Stir in 1/3 cup, sliced ham or chop 1/3 cup of pre-cooked bacon. Sprinkle ham or bacon atop pancakes as they cook.
Substitute 1/2 cup of cornmeal for 1/2 cup of cake flour. Substitute dark molasses for the sugar.
- 4 cups rhubarb cut into 1/2 inch think pieces
- 1/2 cup sugar
- 3 cups fresh strawberries, chopped
- 1/2 teaspoon vanilla
Combine rhubarb and sugar in heavy saucepan. Bring to boil. Reduce heat, cover and cook until rhubarb is just tender. Add strawberries and cook for another 5-10 minutes until mixture begins to resemble jam. Remove from heat and stir in vanilla. Chill.
Many of these ideas can be adapted to brunch.
Likewise, there are many great ideas in this book, as well. I LOVE the idea of serving food on other edible 'plates' and 'spoons'!
If your ever pressed for time and want to use a mix, this one by Stonewall is tasty......the reason? MALT POWDER.
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