Sunday Brunch: The Best Silver Dollar Pancakes Ever
Bridge Creek Heavenly Hots
- makes 50 to 60 silver dollar pancakes -
Ingredients
4 eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cake flour
2 cups sour cream
3 tablespoons sugar
Procedure
1. Put the eggs in a mixing bowl and stir until well blended.
2. Add the salt, baking soda, flour, sour cream, and sugar, and mix well. A blender works fine for this step.
3. Heat a griddle or frying pan until it is good and hot, film with grease, and drop spoonfuls of batter onto the griddle--just enough to spread to an approximately 2 1/2-inch round. When a few bubbles form on top of the pancakes, turn them over and cook briefly, no longer than 45 seconds.
4. Serve with warm butter and warm syrup. Try not to eat them all.
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16 Comments:
4 eggs, 2 cups sour cream, and only 1/4 cup flour? That can't be right... ?
jessie at 10:20AM on 03/08/09
That is right. Try it. Cake flour is really, really fine.
Ed Levine at 10:30AM on 03/08/09
I used to make these for my kids eons ago, substituting well-stirred ricotta for one of the cups of sour cream and adding lemon zest. To be sure, the recipe is heavenly just as it is but my kids craved my version.
ChristineH at 1:22PM on 03/08/09
Ed, these do sound heavenly. Cake flour and sour cream - how dreamy!
Much like the Cottage Cheese Pancakes with Orange Honey Butter I blogged about recently, these are look like they are high in protein and low in carbs, with very little flour. Now THAT's my kind of pancake.
I think I will go make them right now!! Yum!!
Thanks, Ed!!!!
~ Paula
Paula Maack at 4:01PM on 03/08/09
Thank you so much for sharing this. This recipe was so good!
My husband and I enjoyed these for brunch today, dusted with powdered sugar, and accompanied by a French Golden Peach confiture and sliced strawberries tossed with agave.
Heavenly is the perfect descriptor.
Wow, Ed! These were little round silken pillows from the Gods. I added vanilla extract, and they tasted just like little creme brulee clouds.
Delish!!!
Cheers,
~ Paula
Paula Maack at 7:50PM on 03/08/09
These are delicious, but would say that the flour ratio is far too low to qualify as pancakes. More like a cross between a fritatta and a self-contained blintz.
PommeDG at 7:51PM on 03/08/09
The Breakfast Book is brilliant. Try the Apple Pancake - my book's spine is cracked at that recipe after years of making it. But you won't go wrong with anything in that book, for breakfast or whenever.
pourgirl at 1:48AM on 03/09/09
Regular pancakes are too heavy for me but these sound like they will be very light. Will give them a try tomorrow for breakfast. Anyone ever substitute some buttermilk for some of the sour cream?
dmcavanagh at 4:14PM on 03/14/09
These are insanely light (some say too light). I have never tried to substitute buttermilk for the sour cream.
Ed Levine at 4:29PM on 03/14/09
I made these yesterday afternoon. They were as amazing as promised. I too added a tiny bit of vanilla scrapings to the batter. I'm in love with these babies. Next time I may add a tiny bit more flour to help them stay together a touch better. Or improve my flipping skillz.
tatianak at 2:10PM on 03/16/09
These did not work for me. They would not set right and were heavy instead of light. I did you low fat sour cream, but don't know how that would affect the setting up of the pancake?
pksmash at 2:11PM on 03/16/09
just tried making these and they were a flop - literally. they puffed up on the pan but as soon as i took them off the heat they flattened out paper thin and soggy. oh well, good thing i picked up some bagels this morning.
boomshanka at 11:52AM on 03/29/09
@bboomshanka. I'm so sorry to hear that. Adding a little bit more flour might help, as tatianak suggests above.
Ed Levine at 12:08PM on 03/29/09
Is it possible to substitution all-purpose flour? Other than cake flour being more dense and fine, are there any other differences?
i_like_food at 1:19PM on 04/05/09
@i_like_food: We tried it this morning with all-purpose flour and had good results. Having never made these with cake flour, no comparison is possible, but Heavenly Hots made with all-purpose flour were well-received. Even the teen who questioned "the dinky pancakes" ate them up.
Someday, I have to take that kid to the Stockman's Hotel in Elko, NV so he can learn the backstory on Silver Dollar Pancakes...
Chou Peng Qart at 5:51PM on 04/12/09
Made them this morning. Got better at it as I went. Taste was great. Maybe a little too creamy. Key for me was to get the skillet at the right low-med temp, not exaggerate the size (really, silver dollar sized) and then give them plenty time to set before attempting to flip them. Great test of a spatula.
ghinson at 9:11AM on 05/10/09