Silver Dollar Pancakes

Growing up my dad – like everyone’s dads – made pancakes for breakfast. Left to my own devices, I would always select crispy waffles or French toast, but we all know that, of the three, pancakes are the simplest and quickest to churn out for restless pre-teen sleepovers. My dad always made what he called Silver Dollar Pancakes, or thin, almost crepe-esque pancakes – more Nordic than American. To this day, I find the inch-high fluffy restaurant pancake an insult to the morning, preferring crepes or crepe-style confections whenever possible. Stack a few of these beauties, drizzle in good quality maple syrup, and garnish with a few fresh (or stewed) berries.

🥞🍓🍁

Happy Easter Sunday!

what you need

1 cup flour

1 egg

1 cup whole milk

1 tablespoon sugar

1 teaspoon baking powder

3 tablespoons butter

1 teaspoon salt

how to make it

Whisk dry ingredients together. In a separate bowl, whisk the egg, then add two tablespoons of the butter (melted) and the milk.

Combine the two mixtures until just incorporated (lumpy batter is totally cool at this point – do not overmix).

Place pancake batter in fridge overnight or for at least an hour. When ready to cook, heat a skillet to medium-high heat and add the remaining tablespoon of butter. Spoon batter onto skillet, spread out to desired thickness, and let rest until bubbles begin to form on the top. At this point, flip the pancake and cook through on the other side.