Buttermilk Silver Dollar Pancakes
This is a recipe, which has been passed on through generations, and was an economical way to use up soured milk. Today, we make it with buttermilk, or a homemade, easy buttermilk substitute, and even one made from nut milks. (See below.) What’s great about this recipe is that the batter can be made the night before, since it has no leavening. The results are delicious, thin pancakes without much fuss. Serve them with fruit, jam or yogurt.
Recipe by: Arlene Jacobs
1 cup buttermilk (see NOTES below)
¼ tsp. salt
1-½ cups flour
2 tbsps. neutral oil or unsalted butter, if preferred
- Beat eggs with a whisk to combine, add the buttermilk and salt and stir.
- Gradually add the flour, while stirring until the batter is smooth.
- Allow the batter to rest for about 30 minutes up to overnight in the refrigerator.
- Film a 10–12-inch sauté pan with about 1 tsp. oil or butter and heat to medium. Working in several batches, using more of the oil or butter, drop the batter by scant tablespoons into the pan, forming approximately 2-inch pancakes.
- Flip the pancakes after about 2 minutes, when the pancakes have a golden color. Cook for about 1 minute more.
Serve with strawberry jam and yogurt.
NOTES: A substitute for buttermilk can be made with 1 cup of milk (any fat content), and 1 tbsp. lemon juice or plain white vinegar. Allow the mixture to sit at room temperature 5-10 minutes.
If you ever have milk that sours, use it instead. This was how the recipe originated.
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