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.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 34
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 1 g, Protein 7 g
OAT PANCAKES
My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits. -Linda Hicks, Pinconning, Michigan
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts : Calories 241 calories, Fat 12g fat (0 saturated fat), Cholesterol 71mg cholesterol, Sodium 581mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
SILVER DOLLAR PANCAKES
Provided by Food Network
Categories appetizer
Time 35m
Yield 35 to 40 servings
Number Of Ingredients 15
Steps:
- For Pancakes:In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through.
- For Dill and Caper Cream: In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt.
- Assembly: Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill.
WEIGHT WATCHERS SILVER DOLLAR PANCAKES
For a nutrient boost, substitute 1 T ground flaxseed for 1 T of the all-purpose flour. These pancakes are also good to freeze for a snack or another breakfast. 5 PointsPlus value
Provided by CookingONTheSide
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk both flours, baking powder and salt in medium bowl.
- Whisk milk, butter and egg yolk and vanilla in a small bowl.
- Pour milk mixture over flour mixture; stir just until combined.
- With electric mixer on high speed, beat egg whites in medium bowl until foamy.
- Gradually add sugar, 1 T at a time, and beat until stiff peaks form.
- With rubber spatula, gently fold half of beaten egg whites into flour mixture; then fold in remaining whites just until no white streaks remain.
- Heat nonstick griddle or 12-inch skillet over medium heat until drop of water sizzles; lightly spray with nonstick spray.
- Spoon batter by heaping tablespoonfuls onto hot griddle about 2 inches apart, making a few pancakes at a time.
- Cook until tops are bubbly, some bubbles burst and edges look dry, 2-3 minutes.
- Turn and cook until underside is golden, 2 minutes.
- Transfer to platter; keep warm.
- Repeat with remaining batter, spraying griddle with nonstick spray if necessary.
- Serving size: about 5 mini pancakes.
- Tasty Toppers: BananaRama. Combine 2/3 cups diced banana and 1 T honey to top pancakes. 1 T is 1 PointsPlus value.
- Another topping: Berry Chip: 3 T strawberry syrup plus 4 t mini-chocolate chips. 2 teaspoons are 1 PointsPlus Value.
- Nutty Maple Topping: 1/4 cup maple syrup plus 2 T finely chopped toasted almonds. 1 T is 1 PointsPlus Value.
- To freeze: Cool pancakes completely.
- Divide them into stacks of five.
- Wrap each stack in plastic wrap; put in freezer bag.
- Seal and freeze up to 1 month.
- Heat toaster oven to 350 degrees F.
- Place pancakes in single layer on baking pan; bake until heated through, 4-6 minutes.
Nutrition Facts : Calories 184.9, Fat 3.5, SaturatedFat 1.8, Cholesterol 37.9, Sodium 256.4, Carbohydrate 32, Fiber 1.6, Sugar 8.6, Protein 6.5
DAIRY-FREE SILVER DOLLAR PANCAKE
If you are looking for a recipe to satisfy hunger and a sweet tooth, look no further than here. This is a low-calorie silver dollar pancake. Delicious with fresh fruit for a nutritious treat. I used soy milk because it's thicker than skim with the same amount of calories.
Provided by kate
Categories Breakfast and Brunch Pancake Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Mix flour, soy milk, egg white, and sweetener together. Add baking soda and stir batter to combine.
- Mist a skillet with cooking spray and heat over medium heat. Pour batter into the skillet and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes more.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 27.9 g, Fat 1.6 g, Fiber 1.2 g, Protein 10.8 g, SaturatedFat 0.2 g, Sodium 1346.2 mg, Sugar 2.7 g
NUTTY WHOLE-GRAIN SILVER DOLLAR PANCAKES
Bake up some hearty Bisquick® pancakes with whole-grain Wheaties® cereal, raisins and sunflower nuts.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In small bowl, toss 1/2 cup slightly crushed cereal, the raisins and nuts; set aside.
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 3/4 cup crushed cereal, the milk and eggs with fork until blended.
- For each pancake, pour 1 measuring tablespoon batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
- For each serving, arrange 6 pancakes on plate. Top with 1 tablespoon yogurt and 2 1/2 tablespoons cereal mixture. Drizzle 2 tablespoons honey over all.
Nutrition Facts : Calories 450, Carbohydrate 79 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 48 g, TransFat 1 g
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