SILVER DOLLAR PANCAKES
These mini pancakes are so much more than a delicious breakfast. Use these silver dollar pancakes as the base for a variety of sweet or savory appetizers or desserts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 34
Number Of Ingredients 7
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.
Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 1 g, Protein 7 g
SILVER-DOLLAR PANCAKE SUNDAES WITH CHOCOLATE HAZELNUT SAUCE
Use our Everyday Baking Mix to make this sweet treat. Whether you serve it for dessert or breakfast is up to you.
Provided by Martha Stewart
Categories Pancake Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together butter, egg, and 2/3 cup milk. Add baking mix; whisk just until moistened (do not overmix; a few small lumps are fine).
- Preheat oven to 200 degrees. Place a baking sheet in oven to warm. Heat a large nonstick skillet or griddle over medium; very lightly butter surface. Drop batter by 2 tablespoonfuls onto skillet; cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. With a thin spatula, flip pancakes, and cook until browned on the underside, 1 to 2 minutes more.
- Transfer pancakes to baking sheet in oven; cover loosely with aluminum foil. Continue to make pancakes with remaining batter, adding more butter to skillet as necessary (you should have a total of about 12 pancakes).
- In a small saucepan, combine chocolate hazelnut spread with remaining 1/3 cup milk. Bring to a simmer over medium-low; whisk until smooth. Serve pancakes topped with chocolate hazelnut sauce and ice cream.
Nutrition Facts : Calories 429 g, Fat 16 g, Fiber 2 g, Protein 9 g
CHOCOLATE CHIP HAZELNUT PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 pancakes
Number Of Ingredients 10
Steps:
- Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the chocolate chips and nuts.
- Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
- Meanwhile, warm the chocolate-hazelnut spread and caramel sauce in the microwave or in separate saucepans over low heat.
- Drizzle the warm sauces over the pancakes and serve with more chocolate chips and nuts.
SILVER DOLLAR TROPICAL PANCAKES WITH MASCARPONE WHIPPED CREAM
Provided by Bobby Flay
Categories main-dish
Time 1h40m
Yield 4 servings, about 24 pancakes
Number Of Ingredients 24
Steps:
- Whisk together the flour, granulated and brown sugars, the baking powder, baking soda and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla in a small bowl. Add the wet mixture to the dry mixture and gently mix to combine. Do not overmix. Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
- Preheat the oven to 200 degrees F. Heat a cast-iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until bubbles appear on the surface and the bottom is golden brown, about 2 minutes. Flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. If desired, keep warm on a baking sheet in the oven.
- Serve a stack of 6 pancakes per person, topped with some of the Pineapple-Mango Syrup and Mascarpone Whipped Cream. Dust with confectioners' sugar. Garnish with fresh mint sprigs, if desired.
- Combine 2 cups chopped mango, 2 cups chopped pineapple, the sugar and 2 cups water in a large saucepan, bring to a boil over high heat and cook, stirring occasionally, until the fruit is very soft, about 15 minutes.
- Remove the pan from the heat and, using an immersion blender, blend until almost smooth. Add the honey and simmer over medium-low heat, stirring occasionally, until slightly thickened, about 15 minutes.
- Strain the mixture into a bowl and add the finely diced mango and pineapple, the orange zest and lemon juice to taste. Keep warm while making the pancakes.
- Combine the mascarpone, confectioners' sugar, vanilla and 1/2 cup cream in a medium bowl and whip until soft peaks form; add a bit more heavy cream if not creamy enough. Put in a pastry bag with medium tip.
SILVER DOLLAR PANCAKE SANDWICHES
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 6 to 8 sandwiches
Number Of Ingredients 13
Steps:
- Stir the almond butter and almond extract together in a small bowl. Put a baking sheet and a piece of foil next to the stove.
- Heat a griddle or a large nonstick skillet over medium-high heat. Whisk together the flour, sugar, baking soda, salt, cinnamon, buttermilk, egg and vanilla extract in a large bowl until smooth.
- Spray the griddle lightly with cooking spray. Working in batches, use a small scoop or ladle to drop 2 tablespoons of batter per pancake onto the griddle, being careful not to crowd the pan. Cook the pancakes until they are golden brown on each side, 1 to 2 minutes per side. Transfer each batch to the baking sheet and tent with foil while you cook the remaining batter.
- To serve, spread 1 tablespoon of the almond butter mixture on half of the pancakes. Spoon 1 teaspoon of the cherry preserves onto the remaining pancakes and flip them onto the pancakes with almond butter to make sandwiches. Dust the sandwiches with confectioners' sugar, and serve.
SILVER DOLLAR PANCAKES
These silver dollar pancakes have sour cream, but they are the most amazing you will ever taste! The sour cream makes them fluffy and irresistible! Dust with powdered sugar if desired and serve with hot syrup!
Provided by Lil_Miss_Sunshine
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 20.8 g, Cholesterol 121 mg, Fat 15.7 g, Fiber 0.4 g, Protein 6.6 g, SaturatedFat 8.9 g, Sodium 521 mg, Sugar 6.6 g
SILVER DOLLAR PANCAKES
Provided by Food Network
Categories appetizer
Time 35m
Yield 35 to 40 servings
Number Of Ingredients 15
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.
SILVER DOLLAR PANCAKES
Silver dollar pancakes are light, fluffy bite-sized pancakes that are so much fun for kids and adults alike! These quick and easy mini buttermilk pancakes can be served in tall stacks with your favorite toppings!
Provided by Rachel Gurk
Categories Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. Whisk in egg and vanilla.
- Add flour, sugar, baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed.
- Add 1 tablespoon of butter to a griddle preheated over medium heat. Pour batter by 1-2 tablespoon portions onto the griddle. Cook for 1-3 minutes on each side, or until golden brown and cooked through. Add more butter to pan for the next batch as needed, repeating until all batter is used.
Nutrition Facts : ServingSize 5 pancakes, Calories 232 kcal, Carbohydrate 30 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 63 mg, Sodium 521 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 3 g
SILVER DOLLAR OAT PANCAKES
"I combined two of my grandson Joshua's favorite foods-applesauce and oatmeal-into these wholesome little pancakes. He likes the smaller serving size," writes Margaret Wilson from Hemet, California.
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 211 calories, Fat 8g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 660mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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