My little sister calls these “silver dollies.” And she wants lots of them! I’m thinking of entering a business enterprise here: One real dollar for one silver dollar pancake.
Or, maybe not. They could always do my chores for me. 😉
NOTE: I tried this recipe with squash. I just baked it then pureed it down with a little water in the blender. The only difference in the pancakes was that they weren’t quite as pumpkin-y tasting.
NOTE 2: Depending upon how thick you like your pancakes, you might want to add only half of the extra ¼ cup of water, or you might want to add a little more for fairly thin ones. This recipe makes the pancakes about a quarter inch thick. If you want them thicker (as in the second picture), add only half the extra water.
Time: 30 minutes
Makes: About 30 2-inch silver dollars, or 10 5-inch pancakes.
Dry Ingredients
¾ cup rice flour
¼ cup cornstarch (or tapioca or potato buy generic klonopin online starch)
3 tablespoons sugar
1 tablespoon cinnamon
½ teaspoon baking powder
¼ teaspoon salt
Wet Ingredients
¼ cup canned pumpkin (or baked, pureed squash)
2 eggs
¾ cup milk (plus ¼ cup as needed)
¼ cup olive oil
Heat your griddle to medium heat with a little butter.
While griddle is heating, stir together the dry ingredients.
In another bowl, stir the wet ingredients together (all but the extra ¼ cup milk)
Add the wet ingredients to dry ingredients.
Stir until just blended.
Add the remaining ¼ cup milk.
Stir until just blended.
Once water dances on griddle surface, griddle is ready.
Spoon dollops (about 1 tablespoon) of pancake batter on the griddle. You can also make large pancakes with this recipe, though I prefer them as silver dollars (just because silver dollars are so stinkin’ cute).
Cook until edges are bubbly and slightly drier (about 45 seconds).
Flip, then cook for another 45 seconds.
Cover with maple syrup, honey, butter, fruit, whipped cream, whatever.
Enjoy.
You can make this recipe as regular-sized pancakes as well.
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