Whole Grain Silver Dollar Pancakes Food

WHOLE WHEAT BUTTERMILK SILVER DOLLAR PANCAKES

Steps:

• In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and nutmeg if using.
• In a medium bowl, whisk together the buttermilk, eggs, butter, and vanilla, beating until well-blended.
• Pour the wet ingredients over the dry ingredients and whisk just until incorporated.
• Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired, and scoop scant tablespoonfuls over the hot griddle/pan. Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minutes. Flip and cook for another minute until golden brown on both sides.
• Serve with butter and maple syrup.

NUTTY WHOLE-GRAIN SILVER DOLLAR PANCAKES

Steps:

• In small bowl, toss 1/2 cup slightly crushed cereal, the raisins and nuts; set aside.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 3/4 cup crushed cereal, the milk and eggs with fork until blended.
• For each pancake, pour 1 measuring tablespoon batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
• For each serving, arrange 6 pancakes on plate. Top with 1 tablespoon yogurt and 2 1/2 tablespoons cereal mixture. Drizzle 2 tablespoons honey over all.

WHOLE GRAIN SILVER DOLLAR PANCAKES

Steps:

• In a food processor, grind oats until they are the consistency of flour. Transfer to a bowl and whisk in flour, sugar, salt, and baking powder.
• In a separate bowl, whisk together milk, eggs, butter, and vanilla.
• Pour liquid ingredients into flour mixture and whisk until just combined--a few lumps are ok.
• Lightly coat a griddle or nonstick skillet with oil. Heat to medium-high and spoon 2 tablespoons (1/8 cup) batter for each pancake. Cook until bubbles form on top and batter is set about 1-2 minutes. Using a thin, flexible spatula, flip pancakes and cook until golden brown, 1-2 minutes more. If desired, serve with warm pure maple syrup.

SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
• Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
• Bourbon Molasses Butter:
• Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
• Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.