The nostalgia is real with this week’s recipe. I don’t know about you but growing up, silver dollar pancakes were one of my favorite breakfasts! That bag of frozen, starchy disks will forever have a place in my heart, but nowadays I’d pick this reinvented version any day. 🥞
COOK: 15 MIN // YIELD: 4-5 SERVINGS
| 1 tsp baking powder
| 1/4 tsp salt
Combine wet ingredients on a bowl and whisk to combine. Then add in dry ingredients and give the batter another whisking until there are no clumps and all ingredients are combined. This should create a thick but pourable batter. Heat a nonstick pan to med low/med heat and give it a light spritz of cooking spray. Use a 1/8 measuring cup to scoop out the batter and pour 3-4 pancakes into the pan. Once the pancakes begin to bubble and you’re able to left the edge of the pancake without it splitting apart, give your pancakes a flip. After about a minute on the second side your pancakes will be done. Remove from heat and continue until no batter remains. Top with an extra drizzle of @portlandsyrups Root Beer Syrup and enjoy!
These can also be frozen for quick and delicious breakfasts for the kiddos (or yourself-duh) by letting them cool, then stack the pancakes in two layers with a piece of parchment paper separating them. To reheat, toss them in a pan for a minute or too or reheat them in your toaster oven. Enjoy!
Portland Syrup brews exquisitely flavored lower-sugar mixers using whole botanical ingredients. Each 16 oz. bottle will make nearly a gallon of finished soda, or 16-32 cocktails, depending on your palate.
Ingredients: Water, cane sugar, brown sugar, Indian sarsaparilla root, molasses, star anise, clove, other whole spices, real vanilla extract (alcohol, whole bean extractives).