Their name comes from the size of a one-dollar coin. Just as with money, you can never have too many of these super-light pancakes.
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; if you mix until the batter is perfectly smooth, the pancakes may turn out too tough.
Heat a frying pan over medium heat with a little oil. I prefer coconut oil, but sunflower oil works as well. 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
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