Silver Dollar Pancakes ⋆ Real Housemoms
Combine Dry Ingredients: First, in a mixing bowl, whisk together the dry ingredients - combine flour, baking soda, salt, sugar, and cinnamon. Add Wet Ingredients: Combine milk, lemon juice, melted coconut oil, and vanilla extract in a small bowl. Add to flour mixture.
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Heat skillet; form pancakes on skillet: 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. Kelsey Hansen.
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Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with more butter and remaining batter, wiping the skillet clean between batches.
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Mix dry ingredients. Mix together your dry ingredients in a large bowl (2 cups of all-purpose flour, ¼ cup of sugar, 3 teaspoons of baking powder, and ½ teaspoon of salt). Add the wet ingredients. Pour in 1⅓ cups of milk, 5 tablespoons of melted butter, and 1 teaspoon of vanilla extract.
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Drop one tablespoon of the batter on the hot griddle for each pancake. Let the batter cook for 2-3 minutes on the first side until golden brown. Flip them over gently and then let them cook for 1-2 minutes on the second side. Remove the pancakes from the griddle and onto a plate and repeat with the remaining batter.
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Set a skillet or griddle over medium to medium-high heat. Use a mini ice cream scoop to scoop about 1 oz. of batter onto the hot griddle. Flip the pancakes until the top is bubbly and edges are golden brown. This should take just a few minutes. Serve hot with butter and maple syrup.
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Slowly drizzle in the buttermilk while whisking. Then, whisk in egg and vanilla. On top of the wet ingredients, add flour, sugar, baking powder, baking soda, and salt. Gently mix the dry ingredients before whisking everything all together until just combined.
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How to store leftover pancakes. Store leftover Silver Dollar Pancakes in an airtight container or Ziploc bag in the refrigerator. Enjoy the leftovers for up to 4 days. How to freeze Silver Dollar Pancakes. Flash-freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag and squeeze out any excess air.
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Instructions. In a large bowl, combine the flour, sugar, baking powder, and salt. Stir in the milk, butter, and vanilla with a wooden spoon just until most of the lumps are gone. Add 1 to 2 Tablespoons milk, if needed (you don't want the batter too thick). Preheat a griddle or skillet to medium-low (about 260°F).
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Heat a non-stick pan over medium heat and grease the pan with vegetable oil. Cook the pancakes. Pour several 1-tablespoon portions of batter into the pan, leaving space between each. Cook the pancakes until they bubble slightly and just start to set around the edges, then flip and cook the other side for 15-20 seconds.
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Add the all-purpose flour, sugar, baking powder, and salt to a large bowl. Stir until mixed. In a medium-sized mixing bowl combine the buttermilk, melted butter, vanilla extract, and egg. Whisk together until egg is fully mixed in. Combine the wet ingredients and dry ingredients together in the larger mixing bowl.
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In a medium-size bowl, whisk or sift flour, baking powder, baking soda, salt and sugar until well combined. Set aside. In a large-size bowl, whisk together egg, butter, vanilla extract and buttermilk until combined. Add dry ingredients into wet ingredients until batter is smooth with a few lumps. Let batter rest for 10 minutes.
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Scoop batter.Coat a large frying pan or griddle with butter. Heat pan over medium heat and add pancake batter using a small cookie scoop or 1 tablespoon of batter. Add as many as fit in your pan or griddle.; Cook.Cook the pancakes on both sides until small bubbles have begun to form on the surface and edges and the pancake is golden brown, about 45 seconds.
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Silver dollar pancakes are called this because they are roughly the same size as the original U.S. silver dollar. Nowadays, silver dollar pancakes are typically 2-3 inches in diameter.
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Meanwhile, arrange a rack in the middle of the oven and heat the oven to 200°F. Cut 2 tablespoons unsalted butter into 2 pieces and place in a small, microwave-safe bowl. Microwave on high until just melted, about 30 seconds. (Alternatively, melt on the stovetop.) Let cool slightly.
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In a medium bowl, mix together honey, buttermilk, egg, and melted butter. Add wet ingredients to the dry ingredients and stir to combine. Do not over-mix, there will be a few lumps in the batter. Grease the griddle with nonstick cooking spray or butter and pour about 1-2 tablespoons of batter onto the griddle.
