Silver dollar pancakes aren’t just for breakfast – they make fabulous appetizers too. Just add smoked salmon and sour cream and you have a savory pancake nibble that is perfect for your next dinner party!
During the whirl of holidays that we are about to enter into, I am all about having breakfast for dinner whenever possible. Caramel french toast? Oh yes. Bacon Cheddar Bagel Panini? Yes, yes, a thousand times yes! And in this case, it is all about pancakes. Or to be more specific, cute little smoked salmon silver dollar pancakes.
And by the way, if you have a houseful of guests, you can treat them to these pancakes as actual, well, breakfast. Or if you are in charge of appetizers for your holiday shin-dig, they are perfect for that too. They are the quick but fancy delicious gift that keeps on giving! Read on to see just how easy they are….
here’s how you make smoked salmon silver dollar pancakes!
First let’s discuss silver dollar pancakes. They are little baby pancakes that you ladle onto the griddle with a tablespoon. Literally…don’t be tempted to use more than a tablespoon of batter per adorable pancake, because you want them nice and perfectly finger food size.
Once you have your pancakes cooked and a little cooled off, the actual cooking part is over and the possibilities become endless. In this case, I opted for a savory topping to the sweet flavor of the pancake.
First I spooned on a little bit of sour cream. Then just a sliver or two of smoked salmon, and final a sprinkle of scallion. Chives would have been wonderful too, but scallions are what I had and so scallions are what I used. That’s it…on to the platter they went, and before you could say “breakfast for dinner” they were gone.
Well, almost gone. Because the pancakes were so tiny, one batch of batter makes a lot of pancakes, and so after I had made as many of the salmon pancakes as I thought the Southern husband and I could reasonably eat, I still had a fair amount of pancakes. Can you say, breakfast for lunch the next day? Fresh ricotta, a drizzle of olive oil, a little chopped fresh thyme and some fresh ground pepper.
Next time I’m thinking a little guacamole with some chopped tomato and lime zest. And then….well, you get the idea! So as you make your holiday meal plans – or your in-between holiday meal plans – keep these babies in mind!Print
- 1 cup all purpose flour
- 1 teaspoon sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon coarse salt
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- Smoked salmon with sour cream and chopped scallions
- Ricotta cheese, fresh thyme and olive oil
- Anything else your heart desires!
- Whisk together flour, sugar, baking powder and salt.
- In separate larger bowl, whisk together milk, melted butter and egg.
- Add flour mixture to milk mixture and whisk until just moistened…you will still have a few lumps.
- Heat a large nonstick skillet over medium heat, and drop batter by tablespoons (no more!) onto skillet. Cook about 2 minutes until bubbles appear on top and bottom is golden. Flip and cook one minute more.
- Cool slightly, then top with a spoonful of sour cream and a little smoked salmon. Sprinkle with chopped scallions.