Silver Dollar Pancakes
These mini pancakes are so much more than a delicious breakfast. Use these silver dollar pancakes as the base for a variety of sweet or savory appetizers or desserts.
- Yield: Makes 34
Source: Everyday Food, April 2011
- 1 cup all-purpose flour (spooned and leveled)
- 1 teaspoon sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon coarse salt
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
In a small bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg. Add flour mixture to milk mixture and whisk until just moistened (batter should have some lumps).
Heat a large nonstick or cast-iron skillet over medium. With a paper towel coated in butter, lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute. Repeat with more butter and remaining batter, wiping skillet clean between batches. Serve with desired toppings.
Layer Gruyere cheese and ham on top.
Serve with sour cream, smoked salmon, and chopped chives.
Top with cream cheese and fruit preserves.