Description
Indulge in fluffy mini silver dollar pancakes that are perfect for breakfast or brunch, delighting everyone with their sweet flavor and versatility.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 3/4 cup milk (or almond milk for dairy-free)
- 1 large egg
- 2 tbsp melted butter
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until combined.
- Mix Wet Ingredients: In another bowl, whisk together the milk, egg, and melted butter until smooth.
- Combine Mixtures: Pour the wet mixture into the dry ingredients. Stir gently until just combined; lumps are okay.
- Preheat Your Pan: Heat a non-stick skillet over medium heat. Test readiness by sprinkling a few drops of water on it—if they dance before evaporating, it's ready.
- Cook Pancakes: Spoon about two tablespoons of batter onto the skillet for each pancake. Cook until bubbles form on top (about two minutes). Flip carefully using a spatula and cook for another minute until golden brown.
- Serve Them Up: Transfer your mini pancakes onto plates stacked high! Top with syrup, fresh fruit, or whipped cream as desired.
Nutrition
- Serving Size: 3 pancakes (approximately 90g)
- Calories: 210
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: For added flavor, consider incorporating vanilla extract or a pinch of cinnamon to the batter. These pancakes can be stored in an airtight container in the refrigerator for up to three days. Reheat in a toaster or microwave for best results.