📝 About This Recipe
These petite, golden-brown discs are the ultimate comfort food, reimagining a childhood breakfast classic as a sophisticated evening treat. Each bite-sized pancake features a tender, malted crumb and a hint of vanilla, designed to be stacked high and drenched in warm syrup. Perfect for a cozy 'Breakfast-for-Dinner' night, these silver dollars prove that the best things really do come in small packages.
🥗 Ingredients
Dry Ingredients
- 2 cups All-purpose flour (leveled and sifted)
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
- 1 tablespoon Malted milk powder (optional, for a nostalgic diner flavor)
Wet Ingredients
- 1 1/2 cups Buttermilk (shaken, at room temperature)
- 2 Large eggs (at room temperature)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 2 teaspoons Pure vanilla extract
For the Griddle and Topping
- 2 tablespoons Clarified butter or Neutral oil (for frying)
- 1/2 cup Maple syrup (Grade A Amber, warmed)
- 1 cup Fresh berries (blueberries or raspberries)
- 2 tablespoons Salted butter (for serving)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and malted milk powder until thoroughly combined and aerated.
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2
In a separate medium bowl, beat the two eggs until the yolks and whites are fully integrated, then whisk in the buttermilk and vanilla extract.
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3
Slowly pour the melted unsalted butter into the wet ingredients while whisking constantly to ensure the butter doesn't clump or cook the eggs.
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4
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a silicone spatula to gently fold the ingredients together.
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5
Stop mixing as soon as the flour streaks disappear; the batter should remain slightly lumpy. Over-mixing will lead to tough pancakes.
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6
Allow the batter to rest at room temperature for 10 minutes. This allows the flour to hydrate and the leavening agents to activate for a fluffier texture.
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7
Preheat a large non-stick griddle or cast-iron skillet over medium-low heat. You'll know it's ready when a drop of water flicked onto the surface sizzles and evaporates immediately.
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8
Lightly brush the surface with a thin layer of clarified butter or neutral oil.
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9
Using a tablespoon or a small cookie scoop, drop about 1 to 1.5 tablespoons of batter onto the griddle to form circles approximately 2 inches in diameter.
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10
Cook for about 2 minutes, or until small bubbles form on the surface and the edges look set and matte.
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11
Carefully flip each silver dollar with a thin spatula. The bottom should be a beautiful golden brown.
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12
Cook the second side for another 1 to 1.5 minutes until puffed and cooked through. Avoid pressing down on the pancakes with the spatula.
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13
Transfer the finished pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep them warm while you finish the remaining batter.
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14
Repeat the process, wiping the griddle and adding a fresh touch of oil between batches if necessary.
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15
Stack the silver dollars high on warm plates, top with a pat of salted butter, and serve immediately with warm maple syrup.
💡 Chef's Tips
For the fluffiest texture, never over-mix the batter; lumps are your friend. If you don't have buttermilk, add 1 tablespoon of lemon juice to 1.5 cups of whole milk and let it sit for 5 minutes. Use clarified butter (ghee) for frying to get that buttery taste without the milk solids burning at higher temperatures. Wipe the pan with a paper towel between batches to prevent any residual butter from burning and tainting the flavor. For a savory dinner twist, omit the sugar and add finely chopped chives and a pinch of black pepper to the batter.
🍽️ Serving Suggestions
Pair with crispy thick-cut peppered bacon or maple sausage links for a salty-sweet balance. Serve alongside a simple arugula salad with a light lemon vinaigrette to cut through the richness. Accompany with a steaming mug of dark roast coffee or a glass of cold, sparkling apple cider. Top with a dollop of lemon-zested whipped cream and fresh berries for a dessert-like finish. Add a side of soft-scrambled eggs with chives to complete the 'Breakfast-for-Dinner' experience.