Silver Dollar Pancakes


Preparation info

  • Difficulty


  • Makes


    mini pancakes

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

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.

Preparation time: 10 minutes
Cooking time: 3–5 minutes per pancake


Dry Ingredients

  • 150 g ( oz/1 cup) plain (all-purpose) flour
  • 1 teaspoon baking powder
  • 1 teaspoon caster (superfine) sugar
  • 1 pinch salt

Wet Ingredients

  • 250 ml (9 fl oz/1 cup) milk
  • 2 eggs
  • 25 g (1 oz) unsalted butter, melted
  • 2 drops natural vanilla extract

Other Ingredients

  • maple syrup and butter, to serve


The Batter

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 1 tablespoon 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 with maple syrup and butter.

Candied Bacon

See recipe.