Silver Pancakes Recipe
Servings 24 pancakes
These Silver Dollar Pancakes are delicious, fluffy mini pancakes that are made with easy ingredients in only 30 minutes! A simple recipe that serves up two dozen bite-sized pancakes!
Ingredients
- 1 cup all-purpose flour spooned and leveled
- ⅓ cup granulated sugar
- 2 tablespoons malted milk powder or powdered milk
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- ⅔ cup whole milk
- 1 large egg
- 3 tablespoons salted butter melted
- 2 teaspoons vanilla extract
Instructions
- In a medium bowl, whisk together 1 cup all-purpose flour, ⅓ cup granulated sugar, 2 tablespoons malted milk powder, 1 teaspoon baking powder, 1 teaspoon cream of tartar, and ¼ teaspoon salt.
- Make a well in the dry ingredients and add in ⅔ cup whole milk, 1 large egg, 3 tablespoons salted butter that's been melted, and 2 teaspoons vanilla extract and mix with a whisk or fork just until combined. You want there to be some lumps, but make sure you get all the flour off the bottom of the bowl.
- Let the batter rest for 10 to 15 minutes before cooking.
- Heat a large nonstick skillet or seasoned cast iron over low heat until hot (see notes).
- Drop 1 tablespoon of batter onto the pan to test. If the batter spreads too much and the pancake has a hard time bubbling on the top after a minute or so, increase the heat slightly. You are looking for the batter to have a slow spread thanks to the heat and forming thicker edges that bubble and rise.
- Once your heat is set where you want it, cook off the batter, using 1 tablespoon of batter per pancake. Cook until the center bubbles about 1 to 2 minutes and starts to lose its glossy look, then flip with a thin spatula and cook for 30 to 60 more seconds.
- Transfer to a plate and cook off the rest of the batter. Serve with butter and syrup.
Notes
- Heat can be finicky because you have to have it just right for pancakes. This is why I recommend doing a couple of test pancakes to make sure you have everything set right for your particular oven, as the type of pan you use and the type of heat you have (gas or electric) can make a big difference. If the heat is too high, the pancakes will burn. If it's too low, they will be dense and flat.
- A seasoned cast iron pan should be nonstick and is the best option for cooking because it evenly retains heat and helps eliminate some of the heating issues above. A nonstick pan is the next best option. I really don't recommend stainless steel for making pancakes.
- If you prefer your pancakes to have a crispier exterior, you can add a tablespoon of butter to the pan to cook them in.
- I personally don't recommend using a griddle for cooking these. We tested the recipe on ours and found the cooking results were just too inconsistent because of the location of the heating element. I know it's tempting, but I think a skillet is the way to go with this recipe.
- Letting the dough rest allows the gluten to develop and air bubbles to form, which results in fluffy pancakes.
- Make sure that your milk powder is fine and not clumped so that it mixes easily into the batter.
- Powdered coffee creamer may be used instead of milk powder.
The milk powder adds a lot of flavor to these pancakes, so I don't recommend skipping it, but you can, if in a pinch, they will still be a yummy traditional pancake, just not have the dynamic flavor. - Keep cooked pancakes warm in a warming drawer or in an oven set to 200 degrees F.
- This recipe makes 24 to 26 2-inch pancakes.
Nutrition
Calories: 53kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 43mg | Potassium: 60mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 0.02mg | Calcium: 19mg | Iron: 0.3mg
Find it online: www.sugarandsoul.co/silver-dollar-pancakes/