Silver-Dollar Pancakes

By Jack Monroe From the book A Year in 120 Recipes
Silver-Dollar Pancakes

I first came across silver-dollar pancakes on the brunch menu at Blackfoot in London’s Exmouth Market: tiny American pancakes served with melon and yoghurt, or bacon and soft, spiced apples. I make mine with traditional maple syrup and bacon – but have them as you will.

For how many? Makes around 20 tiny pancakes, serves around 4


  • 200g plain flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • a pinch of salt
  • 2 eggs
  • 300ml milk
  • 30g melted butter, plus extra for frying
  • 200g streaky bacon
  • 6 tbsp maple syrup


Stir together the dry ingredients in a mixing bowl, and make a well in the centre.

Break the eggs into the well, then pour in the milk and melted butter, and stir well to combine. Cover the mixture with a tea-towel and leave to stand for 30 minutes.

Melt a little butter in a frying pan, and dollop 1 scant tablespoon of batter into the pan to make one pancake. Repeat, leaving a clear 2cm around each to allow for spreading. When the pancake is bubbling on the top, turn it over for 1 minute, then remove from the pan. You might need to do these in batches – keep them warm,separated from each other with greaseproof paper or cling film.

In a separate pan, fry the bacon until crisp. Serve alongside the pancakes with a drizzle of maple syrup!

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