These little silver dollar pancakes will never be mistaken for your typical American flapjack. The outside is beautiful with just the right amount of crisp, the inside, light and airy. Ethereal. Insanely good, really. It’s almost an insult to call these pancakes!
Of course, that perfection takes a bit of fuss and bother so these might not be the pancakes you’ll want to whip up any old weekday morning. Not that I ever make pancakes for breakfast, anyway. Nope, not me. There’s a reason my sister tagged me in the photo, below!!
But when I’ve had a chance to get moving, especially on some snowy, winter morning when I’m not going anywhere, I’ll pull out the mixer and go to town on these! Or I might just make them for a casual dinner in front of the fire.
There are a couple secrets to success, here:
- Gently fold the batter the absolute minimum to just combine. Don’t worry about a few whisps of flour or egg white, or you’ll risk making the pancake tough.
- Make these pancakes small; a larger pancake won’t rise as well as the darling, little ones.
- Cook them in lots of butter and cook them over fairly high heat.
As far as serving, I don’t care how you serve these – but do serve them. You’ll fall in love. Even if you aren’t a pancake lover, per se. But especially if you are! You might want to double the recipe and freeze half for later – reheat them from the frozen state in the microwave.
These are so good, you can get away with just a sprinkle of powdered sugar, but I generally serve them with preserves or a good jelly and maybe a dab of yogurt, perhaps sour cream. And sometimes I’ll serve them for dessert with a little whipping cream. Someone, of course, will always want syrup!
Originally found in Fran McCullough’s and Molly Steven’s Best American Recipes, they were credited to the New York Times.
- 3 eggs, separated
- 1/4 cup sugar
- Pinch salt
- 1 cup whole milk (other % work just fine)
- 3/4 cup flour
- 3 tablespoons melted butter, more for cooking
- Confectioners’ sugar for dusting. if desired
Separate eggs. Beat yolks in a medium bowl with sugar and salt. Add milk and flour alternately, stirring by hand gently after each addition, to form a thin, smooth batter. Stir in melted butter. (Batter can be covered and refrigerated at this point for up to a day.)
Beat egg whites until shiny and glossy and they hold stiff peaks. Gently fold them into batter; do not worry about fully incorporating them.
Heat a cast iron, heavy skillet or griddle over medium-high heat; when a drop of water skips across it before evaporating, it’s ready.
Melt some butter in pan (don’t be shy with it) and using a tablespoon, scoop up a bit of batter and put it in pan. Cook as many pancakes at once as will fit comfortably, turning them when they are brown.
Cook the pancakes quickly over fairly high heat. Total cooking time is less than 3 – 4 minutes per pancake.
Serve with powdered sugar, preserves or jelly, sour or whipping cream. Have syrup at the ready; someone will inevitably want some.
From the kitchen of http://www.frugalhausfrau.com, adapted from the New York Times
You know I’ll be bringing this to our Throwback Thursday #20 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me! Click over to our Throwback Thursday post for rules and more info or just click on the blue leapfrog, below, to view all the posts or enter your own!
I’ll also be linking up with Angie of Fiesta Friday, her 101st consecutive party! Her co-hosts this week are Juhls of the Not so Creative Cook and Mr. Fitz of Cooking with Mr. Fitz. I can’t wait to see what those two come up with!!