Growing up I loved having breakfast for dinner – hell I still do. Breakfast for dinner can turn around a crummy day and make you feel safe. Even better are pancakes – everyone loves pancakes, even the dogs! These silver dollars are so good you hardly need the butter and syrup. In my years of pancake-making I’ve come across several delicious recipes all slightly different but still better than using a mix.
These came from America’s Test Kitchen’s book of recipes for two so you know the recipe is impeccable. The texture of the pancake was unlike any I’ve ever eaten or made and I highly recommend making these. Actually these may show up at our Thanksgiving brunch this year or whatever brunch even we host next.
Buttermilk Silver Dollars
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup low-fat buttermilk
- 2 tablespoons fat-free plain yogurt
- 1 large egg, lightly beaten
- 1 teaspoon vegetable oil
- Syrup for dressing
- Heat oven to 200 degrees and arrange a cooling rack within a large rimmed baking sheet.
- In a medium bowl whisk together flour, baking soda, baking powder, salt and sugar. In a large liquid measuring cup whisk together buttermilk, yogurt and egg. Gently fold the wet ingredients into the dry ingredients until just combined - LEAVE THE LUMPS... trust me.
- Heat oil in a large skillet and spray with nonstick cooking spray. Portion out pancakes in either ¼-cup or 2-tablespoon amounts of batter. Cook until the edges are set and the first side is golden brown, about 2-3 minutes. Flip and cook until second side is golden brown, about 1-2 minutes.
- Transfer cakes to the cooling rack and place in oven until ready to serve.
- The pups and I snacked on these as is hot from the skillet while Carver ate them as he eats most breakfast pastries - with a smidge of butter/spread and a dousing of grade B US maple syrup.