Silver dollar hots may sound like the name of a casino slot machine or a burlesque show, but they’re actually the name of the lightest, loveliest, easiest pancakes I make—and now I’m sharing them with you. The recipe comes from the tried-and-true Joy of Cooking (1997 edition) and it’s perfect for summer because these airy babies are even better topped with fresh fruit like sliced peaches, blueberries, or in this case, cherries tossed with maple syrup and lemon juice.
My daughter especially likes these for breakfast because they’re so dainty (they do feel and taste like something a pixie would eat) and I love them because they’re whipped up in one bowl and can be made on the fly.
Silver Dollar Hots with Cherries (adapted from Joy of Cooking)
Lightly beat 2 eggs.
Whisk in the following:
-1 cup of sour cream
-1/4 cup all-purpose flour
-1 1/2 tbls. sugar
-1/2 tsp. salt
-1/4 tsp. baking soda
Put batter aside while you heat up your griddle or large skillet.
Heat griddle or pan on medium-high heat. Add a pat of butter and once it’s melted and the foam has subsided start pouring batter.
You want to pour enough batter to make each pancake about silver dollar sized (a bit smaller than a hockey puck). Depending on the size of your pan you will have to do this in batches.
Flip dollar when little bubbles form on top and then pop.
Cook on second side for 2 more minutes, or until bottom is golden brown.
Serve right away with a topping of peaches or nectarines or plums (maybe tossed with a bit of honey) or cherries tossed with a bit of maple syrup and lemon juice.