I haven’t eaten pancakes in a long while now but when I use to prepare them I made them small.
I didn’t like the average size pancakes.
After mixing up the batter I’d dip in a table spoon and scoop out about the same equivalent within measure and let the slight thickness of the mixture empty into the grease of the pan.
I’d create what my family called “silver dollar” pancakes, cute and with volume.
I wouldn’t put too much milk (plant-based milk can be used) or water into the mix just enough to provide a good and preferable consistency for my pancakes to come out nicely textured.
The pancakes always tasted better cooked in a butter (plant-based butter or margarine can be used) compared to vegetable oils.
I would eat those pancakes anytime of the day, for breakfast, lunch, or dinner. Whenever my appetite called out for them.
It didn’t matter whether or not I used syrup over the pancakes they were delicious either way.
Most of the time I ate them without any topping, and I’d fix and eat multiple silver dollar crafted pancakes until I had gotten thoroughly full.
