World's Best Silver Dollar Pancakes

 
Hello Pancake Day, and hello Silver Dollar Pancakes! Of all the pancakes that I make, this Silver Dollar Pancake recipe is my favorite.  This is one of the best mini pancake recipes out there, and I don't make that claim lightly!
The size of a silver dollar and crisp edged these are fabulously tasty and so much fun to eat. You can actually cram  whole one in your mouth if you want to, not that I am doing anything like that! 😳😳😳 (Who me?)
  When my own children were growing up, this was their often requested favorite pancake for me to make for them.  I confess, I liked them too.  Pancakes was a favorite breakfast for when they had guests over to stay the night and of course we ate oodles of them on Pancake Day! 
When I was a child there was only one time during the year that my mother made us pancakes.  Shrove Tuesday, otherwise known as Pancake Day.
 Pancake Day, or Shrove Tuesday is the traditional feast day before the beginning of Lent, or Ash Wednesday.  Lent (the 40 days before Easter) was traditionally a time of fasting for Anglo-Saxon Christians. 
Shrove is another name for  the word "shriven," meaning to go to Confession and be absolved of your sins.  Ancient Christians used this day as a day to rid themselves of things like flour and eggs prior to beginning their fast on Ash Wednesday.
 Many Christians in the world still practice the Lenten Fast today, using it as an excuse to give up something they really enjoy for forty days. You will see people giving up things like chocolate or beer, etc. It is meant to be a sacrifice and a way or showing their faith and belief in Jesus Christ and what He did for mankind. 
We have never practiced Lent in our family but we have always practiced Pancake Day! (And Pancake Saturdays!  What can I say, we LOVE pancakes!)
 The British have a lot of traditions that they carry out on Pancake Day like pancake races and pancake flipping contests.  In many homes children try to see who can eat the most pancakes.
In Great Britain pancakes are usually much thinner than these, like crepes.  They are not eaten with syrup for the most part, being eaten sprinkled with lemon juice and granulated sugar and I have to say they are quite delicious.

I have to say however, the North American in me loves the fluffier North American version. I suppose it is all a matter of what you have grown up with. I can remember my French Canadian grandmother making pancakes for us once when we were visiting.
My brother, sister and I were all very excited about the prospect until she put them down in front of us.  They were crepes, not pancakes, much like British pancakes, and I think we were quite disappointed. They were delicious however, buttery and of course they were served with Quebec Maple Syrup. Its a cultural thing, these food differences.
 These have always been the favorite kind of pancakes I made my kiddos. Silver Dollar Pancakes.  Mouth stuffing sized pancakes.
Light and fluffy with crisp edges, and just a tiny bit of crunch from the cornmeal in the batter
 Light and fluffy and tender.  Perfect for spreading with oodles of butter and dousing with lashings of maple syrup. 
I can remember when I first arrived in the UK, maple syrup was something which I had carried over on the plane with me.  A whole 4 liter can of it.  You could do that back then.  This was pre 9/11. You could not do it now, but then again maple syrup is much easier to find in the UK now.
 It was as scarce as hen's teeth back in 2000. As a Canadian I didn't think I could live without my maple syrup and so I brought it with me.  I have always liked to plan ahead.
In any case we enjoy these pancakes with plenty of maple syrup.  You can of course enjoy them with whatever syrup you choose to enjoy them with!
 I also like to serve some fruit with them if I can. Usually berries of some sort or even tinned sliced peaches.  
Both are excellent. If you have never tried tinned peaches with pancakes, you really should!
 We also enjoy breakfast sausage or bacon with ours. Both go very well with Maple Syrup as well. Trust me on this. 
It might be the French Canadian in me, I don't know for sure. This love of all things with and of maple.
 
You can keep these warm in the oven while you are cooking them until you have the whole lot done. If your children are like mine were, you may even need to double the recipe. 
Then again, I had five children with their mouths gaping open like little chicks waiting for these pancakes to fly into them! That's a lot of pancakes!
 In any case there is no better way to celebrate pancake day than by cooking up a mess of these delicious Silver Dollar Pancakes for your hungry brood. 
For breakfast or for supper.  With or without maple syrup and butter.  With or without sausage or bacon.  One thing is certain and that is that they are going to be very popular with everyone. I guarantee!
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Silver Dollar Pancakes

YieldMakes 18 (3-inch) pancakesAuthorMarie RaynerSimple and delicious. Kids love them, both the young and the "old." But then who wouldn't love a "Silver Dollar!"

Ingredients

• 2 cups (280g) of all purpose/plain flour 
• 2 TBS of yellow cornmeal or coarse polenta
• 1 TBS baking powder
• 2 tsp of bicarbonate of soda (baking soda)
• 1/2 tsp salt
• 2 large free range eggs
• 2 cups (480ml)of buttermilk
• 5 TBS of sunflower oil
• more oil for greasing the pan

Instructions

1. Whisk the flour, cornmeal, baking powder, soda and salt together in a mixing bowl. 
2. Beat the eggs until light and fluffy in another bowl. Whisk in the buttermilk and the oil. 
3. Make a well in the center of the flour mixture and add the liquid ingredients all at once. Stir until just combined, without overmixing. The batter will have small lumps.
4. Heat a griddle pan or heavy skillet over medium heat until a drop of water skips across the surface. Lightly grease with some oil. 
5. Using a ladle, spoon batter onto the griddle in scant 2 TBS measures, leaving a few inches between each pancake. 
6. Cook until bubbles form on the surface and the edges are dry, with golden brown bottoms. Flip over and cook for about 30 to 45 seconds longer until golden brown on the other side. 
7. Keep warm in a low oven until ready to serve. Repeat to use up all the batter. 
8. Serve hot with butter and plenty of real Maple Syrup!

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