Silver Dollar Pancakes Recipes

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.

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Pour by tablespoonfuls onto hot griddle to form dollar-size pancakes.
• Cook until edges are dry. Turn; cook until golden.

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.

Steps:

• Blend sour cream, flour, eggs, sugar, salt, and baking soda together with a whisk until smooth.
• Heat a skillet or griddle over medium-high heat. Lightly coat with butter. Drop batter 2 tablespoons at a time onto griddle, leaving plenty of space for spreading. Fry until bubbles form and break on the pancake's surface and bottoms are browned, 3 to 4 minutes. Flip and cook until until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Steps:

• In a large bowl whisk together eggs, water, vanilla and agave.
• Add almond flour, salt and baking soda and mix until thoroughly combined.
• Heat grapeseed oil on skillet over medium low to medium heat.
• Scoop 1 heaping tablespoon of batter at a time onto the skillet.
• Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.
• Remove from heat to a plate.
• Repeat process with remaining batter, add more oil to skillet as needed.

Steps:

• In a large bowl, combine the dry ingredients. In a small bowl, beat the egg, buttermilk, applesauce and butter; stir into dry ingredients just until moistened. , Pour batter by 2 tablespoonfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup.

Steps:

• In a large bowl, whisk together eggs, water, vanilla, and agave. Add almond flour, salt and baking soda and mix until thoroughly combined.
• In a skillet, heat grapeseed oil over medium-low to medium heat.
• Scoop heaping 1 tablespoons of batter at a time into skillet.
• Little bubbles will form on surface of pancake; when bubbles open, flip pancake and cook other side.
• Remove pancakes to a plate. Repeat process with remaining batter, adding more oil to skillet as needed.