Email to Cat      

American Silver Dollar Pancakes

Source of Recipe


From "Bread for Breakfast" by Beth Hensperger



List of Ingredients



• 2 cups unbleached all-purpose flour
  
• 2 Tbsp yellow cornmeal
  
• 1 Tbsp baking powder
  
• 2 tsp baking soda
  
• ½ tsp salt
  
• 2 large eggs
  
• 2 cups cultured buttermilk
  
• 5 Tbsp vegetable oil or canola oil
  






Instructions



1. Combine the flour, cornmeal, baking powder, baking soda and salt in a mixing bowl. In another bowl, beat the eggs until light and fluffy, about 1 minute, and whisk in the buttermilk. Make a well in the center of the dry ingredients and pour the buttermilk mixture and the oil into the center. Stir until just combined; do not overmix. The batter will have small lumps.
   
   
2. Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface, and lightly grease.
   
   
3. Using a large, oversized spoon (mine measures 1¾ tablespoons) for each pancake, spoon the batter onto the griddle, fitting as many as possible on the griddle with a few inches in between. Cook until bubbles form on the surface, the edges are dry, and the bottoms are golden brown, about 1 minute. Turn once, cooking the opposite side until golden, 30 to 45 seconds. Serve immediately with butter and plenty of real maple syrup.
   
   Makes about 18 (3-inch) pancakes.