Why would anybody make or eat these teeny, at less than 2 inches, pancakes? Because they're fun, I suppose, specially with smoked cocktail wieners and breakfast sausage patties or simply with maple syrup and fresh fruits. The recipe I followed for these pancakes doesn't have butter or milk, just a cup of sour cream. They are very soft and fluffy, not too salty nor too sweet.
Silver Dollar Pancakes
4 tablespoons cake flour
1 tablespoon sugar
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup sour cream
- In a medium bowl, whisk together dry ingredients. In another bowl, beat eggs then blend in sour cream until thoroughly combined. Add egg mixture to flour mixture and stir just until moistened (do not overmix).
- Heat a large skillet on medium-low and spoon 1 tablespoon of batter for each pancake. Or pour into a squeeze bottle and squeeze out approximately 1 tablespoon. Cook for 2 minutes until bubbles form on top, then flip to cook the other side for 1 to 2 minutes. Serve with cocktail or breakfast sausages and top with maple syrup.