Silver Dollar Pancakes
Fluffy, golden pancakes that are protein-packed and perfect for quick breakfasts or snacks. Ideal for meal prep!
Ingredients
Pancake Batter
- 1 cup All-Purpose Flour Forms the pancake base, providing structure and fluffiness.
- 2 tbsp Sugar Sweetens the batter, enhancing the overall flavor.
- 2 teaspoons Baking Powder Adds fluffiness and helps pancakes rise perfectly.
- 1/2 teaspoon Salt Balances sweetness, bringing out all the flavors.
- 3/4 cup Milk Keeps the batter moist, resulting in tender pancakes.
- 1 large Egg Binds ingredients while adding richness.
- 2 tbsp Melted Butter Provides a savory, warming flavor.
- 1 teaspoon Vanilla Extract Infuses a delightful aroma, elevating the taste.
Instructions
Preparation
- Gather all your ingredients and kitchen tools. You will need a mixing bowl, whisk, and a nonstick skillet or griddle.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk them together well.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until fully blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently. Do not overmix; a few lumps are perfectly fine!
Cooking
- Heat your skillet or griddle over medium heat, around 350°F (175°C). Ensure it’s hot enough by splashing a few drops of water; they should dance and evaporate.
- Using a ladle, pour a small amount of batter onto the skillet to create mini pancakes (about 2-3 inches in diameter).
- Cook until you see bubbles form on the surface, approximately 2-3 minutes. Flip your pancakes once the edges look slightly dry and golden.
- Cook for another 1-2 minutes on the other side until golden brown; keep them warm while you repeat with the remaining batter.
Serving
- Gather your pancakes on a serving plate or stack them up to impress!
- Serve immediately with your choice of toppings, such as fresh fruit, yogurt, or a drizzle of maple syrup.
- Enjoy with the family, basking in the laughter that comes with every bite.
Notes
For extra fluffiness, allow the batter to rest for 5-10 minutes before cooking. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.