formats

Brown sugar silver dollar pancakes

If you haven’t noticed, I like pancakes.  I spent years trying to figure out the perfect pancake.  One that was light, fluffy, rose high, had a slight sweetness, and lots of flavor.  I finally figured it out in my Perfect Pancake Recipe.  I absolutely love making a HUGE batch, and by huge, I am talking a quadruple batch, and then freezing all the leftovers.  They freeze amazingly, and reheat in the microwave good as new in 60 seconds.  Perfect breakfast on a school day.

 

Tonight I made my perfect pancake recipe, but made some changes to it that I usually don’t do, and by the time we were done, and copious amounts were eaten, I decided that this should be a recipe unto its own.   Brown Sugar Silver Dollar Pancakes.  The silver dollar size makes them perfectly pop-able and utterly addictive, and the brown sugar and butter make them mouth-watering and divine.  These will be your new go to recipe for pancakes, so give them a try.

Brown Sugar Silver Dollar Pancakes

Prep Time: 10 minutes

Cook Time: 3 minutes

Yield: Approximately 30 silver dollar pancakes

Brown Sugar Silver Dollar Pancakes

Adapted from King Arthur Flour’s Simply Perfect Pancake Recipe and Mommy's Sweet Confessions Perfect Pancakes

Ingredients

  • 2 large eggs, yolks and whites separated
  • 1 1/4 cups milk (buttermilk, soy milk, almond milk, regular milk)
  • 3 tablespoons melted butter
  • 1 cup All-Purpose Flour
  • 1/2 cup white whole wheat flour (I like King Arthur Flour brand)
  • 3/4 teaspoon salt
  • 2 heaping teaspoons baking powder
  • 1/4 cup brown sugar, packed
  • 3/4 teaspoon vanilla
  • 1/2 teaspoon lemon juice (optional, but good to use if not using buttermilk)

Instructions

  1. Place egg whites in medium mixing bowl and set aside.
  2. Mix the remaining ingredients, including the egg yolks, in a large bowl until well incorporated.
  3. Mix the egg whites that were set aside with either a hand mixer or by hand until they form stiff peaks when the whisk or beaters are pulled out and inverted.
  4. Add in 1/4 of the egg white mixture to the batter and carefully fold in. Fold in remaining egg whites and gently fold in until incorporated.
  5. Let the batter rest for 15 minutes while preheating a large non-stick skillet over medium heat.
  6. Once water drops sprinkled onto the skillet dance around in the pan, it is ready for the batter. Use a 1-1/2 tablespoon cookie scoop for silver dollar size pancakes, and carefully pour onto skillet.
  7. Let these bake undisturbed until they are dry around the edges, and bubbles are starting to break on the surface. Flip them over and bake another 30 seconds-1 minute or until browned on the bottom.
  8. Repeat with remaining pancake batter.

Notes

Tips for Success

-If the pancakes are coming out too thin, add a bit more flour into the batter to thicken it up. -If they are too thick and dry, add some more milk. -If your non stick skillet is pretty good, no extra butter, cooking spray, or oil is needed. I never use any, and they never stick. -Pancakes only need to be flipped once, so be patient, they don’t take that long to cook. -Adjust the temperature as necessary, if they are getting to dark or too light. -Letting the batter rest 15 minutes is very important, it lets the baking powder do its job, don’t skip if you don’t have to. -If you want to add blueberries (which make for very yummy pancakes), drop them onto the pancake right after you pour it on the griddle, that way it won’t streak the batter and make it purple.

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Brown Sugar Silver Dollar Pancakes
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