I am 90% certain that 90% of my pancake posts begin with, “It’s been so long since I’ve posted pancakes, but…”
Dear readers, it has been so long since I’ve posted pancakes!
Usually when I say that, it means I’ve been making these, which you already know about.
But this time it means that we haven’t been making pancakes.
Which is truly unacceptable.
So I made silver dollar pumpkin pancakes.
I’ve never made silver dollar pancakes.
I doubt I’ve eaten silver dollar pancakes.
But they’re cute.
And with pumpkin and chocolate chips, they’re great for a lazy Sunday morning.
I cut Ree’s recipe in half, which was more than plenty for my husband and me.
To make a whole bunch, you will need:
- 1 1/2 C cake flour
- 1/2 tsp. salt
- 1 T baking powder
- 1 1/2 T sugar (Ree calls for white, which is what I used, but next time, I’d go brown.)
- 1 C canned pumpkin puree
- 1 egg
- 1 1/2 tsp. vanilla
- 1 1/4 C milk
- 1/4 tsp. pumpkin pie spice (which I never have, so I just threw in some cinnamon, nutmeg, and ginger)
- 1 C chocolate chips (optional if you’re my husband, required if you want my respect)
Whisk cake flour, salt, baking powder, and sugar together in large bowl. Whisk remaining ingredients in smaller bowl. Pour wet ingredients into dry and whisk until mostly smooth.
Preheat oven to 200 degrees. Heat a skillet over medium-high heat. Add a schmear of butter to the skillet till it sizzles. Using a cookie scoop, or just a tablespoon measure, place dollops of batter along the skillet. Watch them carefully, as it could take less than a minute for bubbles to appear on the top side of the pancakes. This means it’s flip time. Flip the pancakes when they start to show bubbles, and cook them one minute more on the other side. As pancakes finish up, throw them on a baking sheet in the preheated oven. I don’t usually take this step, but with tiny little pancakes that cooked faster than I could keep up, it was a lifesaver.