Mini Pancakes or Silver Dollars
These mini pancakes are irresistibly fluffy and perfect for breakfast or snacks. Easy to make and fun for all ages!
Servings: 4 servings
Ingredients
- 1 1/2 cups All-Purpose Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 tablespoons White Granulated Sugar
- 1 1/4 cups Whole Milk
- 1 Egg
- 3 tablespoons Butter melted
- Berries fresh or frozen, for topping
- Orange slices for topping
- Yogurt for topping
Instructions
- Gather all your ingredients and tools. It’s easier to have everything ready before cooking.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, mix the milk, egg, and melted butter. Ensure the butter is not too hot to avoid cooking the egg.
- Pour the wet ingredients into the dry mixture. Stir gently until just combined; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Using a tablespoon or small measuring cup, pour batter onto skillet forming small circles. Cook until bubbles form, then flip and cook until golden brown.
- Keep cooked pancakes warm in a low oven (about 200°F) until all are done.
- Plate the mini pancakes or silver dollars and serve with toppings like berries, orange slices, and yogurt.
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Non-stick skillet or griddle
- Spatula
- Serving Platter
Notes
- Add colorful sprinkles for festive occasions.
- Try pumpkin spice or apple cinnamon variations for seasonal flavors.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Reheat pancakes in toaster or microwave; cover with a damp paper towel to keep moist.
- Do not overmix batter to keep pancakes fluffy and tender.