My boyfriend’s parents bought me an amazing recipe book called New York Cult Recipes so on pancake day I thought I’d whip up a batch of the Silver Dollar Pancakes. They were so good! We had them with strawberries and syrup.
Silver Dollar Pancakes
- 150g plain flour
- 1 tsp baking powder
- 1 tsp caster sugar
- 1 pinch salt
- 250ml milk
- 2 eggs
- 25g unsalted butter
- 2 drops natural vanilla extract
Combine the dry ingredients, beat together the wet ingredients and whisk them into the dry mixture without overworking the batter. The batter should remain lumpy to prevent tough pancakes.
Heat a frying pan over medium heat with a little oil. Test the frying pan with a small spoonful of batter; if it doesn’t sizzle, the pan’s not hot enough, if the bottom is too brown before bubbles appear on top, it’s too hot. Adjust the heat so that the underside is golden when the top bubbles but isn’t dry yet. Pour in 1 tbsp for each mini pancake. When the underside is golden brown, flip the pancake using a spatula and cook the other side for about 30 seconds. Serve hot.