Last Saturday seemed to be the perfect day to make silver dollar pancakes. Our oldest was home for spring break, the youngest didn’t have to be at work for a few hours and my husband and I made sure our day was free of anything scheduled. It was bitter outside and I was totally in the mood for a nice cozy, lazy morning, so I grabbed a cookbook off the shelf and found a nice recipe for what I used to call Swedish Pancakes.
Silver Dollar pancakes are basically just mini cakes that cook up in a flash. A small amount of batter goes a long way since you are only dropping the batter by a Tablespoon creating pancakes that are, well, the size of a silver dollar. I have no idea why I called these Swedish pancakes, I guess it’s like calling your over easy egg a “Dippy Egg.” You didn’t call it that? Just me? Oh, well…
The book I grabbed– New York Cult Recipes, by Marc Grossman has been a favorite as of late- it is full of over 100 of NYC’s most iconic foods and it is glorious! I’ve made the classic buttermilk flapjacks (adding in mini chocolate chips) and homemade granola and can’t wait until I hit the lunch section filled with burgers with homemade buns, grilled cheese, soups and more.
I decided to make the Silver Dollar Flapjacks recipe on page 46. It was easy to put together and the little pancakes cooked up like a charm. The only thing I noticed from this recipe test were the flecks of butter noticeably seen while cooking and instead of being light and fluffy, they were a bit dense and eggy. The latter not being a detriment in any way after adding my vanilla butter and maple syrup.
I soon realized that I did not follow the directions- the original recipe called for 5 TEASPOONS of melted butter not 5 TABLESPOONS! I will have to go back and remake them as the recipe called for, but for this go around, they weren’t horrible.
The Vanilla Butter on the other hand is my creation and it came out awesome, if I do say so myself. It was super easy and delicious on the pancakes and the cinnamon raisin toast I had the following morning. There is something to be said for using vanilla bean- on the flavor scale, nothing compares in the world of baking and having a whole jar of this stuff makes me want to put it in everything I bake. I’ve made berry butter for summer pancakes, so I thought why not give it a go? Compound butters are so underutilized in my opinion. They are so easy to make and provide so much flavor to a dish. This sweet version of butter did not last long, which tells me I’ll be making it again sooner rather than later.
Hopefully you will have a lazy weekend planned and have a chance to make these little discs of happiness topped off with a pat of vanilla butter joy.
Silver Dollar Pancakes, recipe adapted from New York Cult Recipes
1 cup flour
1 tsp. baking powder
1 tsp. sugar
1 pinch salt
1 cup milk
5 Tbsp. unsalted butter, melted
¼ tsp. vanilla
Combine all dry ingredients in a bowl and stir well with a whisk.
Combine milk, butter and vanilla in bowl. Slowly add beaten eggs to milk mixture (so eggs do not cook if butter hasn’t cooled enough!) until all combined.
Make a well in center of flour mixture and add wet ingredients. Stir until combined (lumps are ok and are encouraged!)
Heat skillet over medium high heat with a quarter -sized amount of canola oil.
Pour batter by Tablespoon into hot pan. Cakes should sizzle. Adjust heat if cake browns before small bubbles appear on top.
Flip and cook additional minute.
Serve with vanilla butter and maple syrup.
Eatpicks Vanilla Bean Butter
3 Tbsp. softened unsalted butter
¼ tsp. vanilla bean paste (I use Nielsen-Massey Madagascar Bourbon Paste)
Pinch of sugar
Stir butter with a fork to break up.
Add vanilla bean paste and sugar.
Stir with back of spoon until completely incorporated and creamy.
Serve over pancakes, French toast or toast!
*This post contains an affiliate link: if you would like to add this cookbook to your collection, click the link to go to Amazon and you’ll have it in no time. I will get a small bit of change for a cup of coffee and for that I am grateful.
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