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As I was devouring the Big Bad Breakfast cookbook by John Currence, I came across this recipe for silver dollar pancakes. I flashed back to the last time I had them. I think it was in the 1970s in Reno, Nevada. Seriously. 40 plus years ago. How did that happen? I instantly bookmarked the recipe on my Kindle reader. I had everything on hand to make them except for buttermilk. A quick trip to the grocery store took care of that.
There’s nothing complicated here. The batter is perfect. You can use the same batter to make these full-sized, but for me, the memory of silver dollar pancakes made making them again even more special.
I made these silver dollar pancakes using my Cuisinart Griddler. I opened the Griddler flat so I could use both griddle plates at the same time then set the selector to Griddle. The temperature was set to maximum the entire time. The top griddle doesn’t get as hot as what is normally the bottom griddle, so food cooked on that side will take a little longer to cook.
Looking for a great side dish for your pancakes? Make some waffle iron sausages!
Silver Dollar Pancakes
- Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In another bowl whisk together the buttermilk, milk, eggs and vanilla.
- Add the buttermilk mixture to the flour mixture and whisk until completely incorporated.
- Whisk in the melted butter.
- Heat a griddle, Griddler, or large skillet over medium heat. Spray with non-stick spray (or melt 1/2 tablespoon of butter).
- Working in batches, spoon 1 heaping tablespoon of batter onto the griddle. Do not crowd the pancakes. I was able to cook 12 at a time on the Cuisinart Griddler.
- Once the tops of the pancakes start to bubble (2-3 minutes on the Griddler, maybe sooner on a stove-top), flip and continue to cook until browned, another 30 seconds or longer.
- Keep cooked pancakes in a warmed oven until all of the batter is used.
Nutritional values are approximate.