Silver Dollar Pancakes Recipe

This Silver Dollar Pancakes Recipe is easy to make and is the perfect addition to Sunday morning. The pancakes are light, fluffy and super rich and creamy due to the sour cream in the batter. This is an easy recipe that can be made in less than 30 minutes and will impress everyone at brunch. I love to drizzle maple syrup and sprinkle on some powdered sugar for the perfect breakfast treat! Additionally I will add some fresh fruit to dress it up. Also these pancakes can easily be made dairy-free and gluten-free. Try this Silver Dollar Pancakes Recipe and let me know what you think!

Silver Dollar Pancakes.

Silver Dollar Pancake Ingredients:

  • Sour Cream:3/4 cup plus 2 tablespoons of sour cream are needed. The sour cream allows these pancakes to be rich and creamy but still nice and light.
  • Eggs: 2 room temperature eggs are needed for these pancakes to allow them to be moist.
  • Flour: Only 1/2 cup of all-purpose flour is needed.
  • Sugar: 1 1/2 tablespoons of sugar to make it slightly sweet.
  • Salt: 1/2 teaspoon of salt to balance the flavor.
  • Baking Soda: 1/2 teaspoon of baking powder for the pancakes to rise and not be super flat.
Blueberry Pancakes.

OTHER BREAKFAST RECIPES YOU’LL LOVE:

Blueberry Compote French Toast

Dutch Apple Baby

Chocolate Croissants

SOME TIPS FOR MAKING THESE SILVER DOLLAR PANCAKES:

  • An electric griddle works best, by allowing you to cook them all at once.
  • Put the eggs in warm water for 10 minutes before using to get them to room temperature. This helps all the ingredients blend better together.
  • Sifting all the dry ingredients will help make sure all dry ingredients are thoroughly mixed.
  • If you are looking to make these pancakes dairy-free, I would recommend Forager Dairy-Free Sour Cream.
  • Fresh fruit is the perfect addition to dress these pancakes up.

Happy Baking!!

Maple Syrup and Pancakes.
Silver Dollar Pancakes

Maple syrup and  Pancakes.

Silver Dollar Pancakes

These Silver Dollar pancakes are easy to make and are the perfect addition to your Sunday morning. Their light, fluffy and super rich and creamy due to the sour cream in the batter. Drizzle some maple syrup and sprinkle on some powdered sugar for the perfect breakfast treat!
Course Breakfast
Cuisine American
Keyword Breakfast, Brunch, pancakes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3

Equipment

  • Bowl
  • Electric griddle
  • Whisk
  • Spatula
  • Sifter

Ingredients

  • 3/4 cup sour cream
  • 2 tbsp sour cream
  • 2 eggs room temperature
  • 1/2 cup flour
  • 1 1/2 tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Instructions

  • Beat together in a bowl sour cream, eggs. 
  • Sift into another bowl and then whisk flour, sugar, salt, baking soda. 
  • Mix liquid ingredients into dry ingredients.
  • Butter or grease a skillet.
  • Scoop small spoonfuls to make small round pancakes.
  • Cook for 2 minutes per side. Serve with butter and syrup.

Mini Cherry Scones

I love a good scone. I have found though that i rarely want a big scone to myself. I love creating small batch recipes for scones. This recipe makes 8 mini scones but you can double it to make 16. This is buttery with the perfect amount of sweetness. There are many options of things to put in the scones, I used dried cherries in these scones and it added the perfect amount of tartness to balance out the sweetness. This goes great with iced coffee, or tea!

Mini Cherry Scones

Ingredients

1 cup all-purpose flour

1/4 cup granulated sugar

1 1/4 teaspoon baking powder

1/4 cup salted butter frozen

1/4 cup buttermilk

1 small egg

1 teaspoon pure vanilla extract

1/2 cup dried cherries plumped*

Egg wash:

2 tablespoons milk

1 egg yolk

Directions

Mix all dry ingredients into a bowl. Cut the frozen butter into the bowl. Using a pastry cutter cut the butter in so that it’s small little crumbs. Place mixture in freezer while mixing other ingredients. *Cover 1/2 cup of dried cherries with warm water in a bowl or let sit over night in water in fridge.

Whisk together buttermilk, egg, and vanilla extract together. Mix in with dry ingredients. Mix in plumped cherries until well combined.

Pour dough out onto a floured surface. Use hands to mold it into a ball. Press it down into a 5-inch disk. Cut into 8 wedges. Place a few inches apart on a parchment lined sheet pan. Put sheet pan in freezer for 15 minutes.

Preheat oven to 400 degrees. Whisk milk and egg yolk together.

Brush egg wash on scones and sprinkle with some sugar. Put in the oven for 18-22 minutes on golden on top. Pull out and let cool for a few minutes before eating!

My favorite gadgets for Fancy Coffee at Home

Iced Latte with Coconut milk and Sweetened Condensed Coconut milk

One thing that Covid taught me was how to make fancy coffee drinks at home. I know feel I can make them better than getting them out. I like that I have more control over the sweetness and I can save a lot of money. Not all of these gadgets are necessary for a great cup of coffee but they definitely make my coffee drinks that much more special and delicious. What are your favorite gadgets for making the perfect coffee at home?

My all time favorite product that I have used everyday to make many delicious latte’s is the Hamilton Beach Espresso Machine. It’s a smaller espresso machine and not as fancy as the Nespresso machine but makes just as good espresso shots and for a much cheaper cost.

The Sayeso Milk Frother is my second favorite product. I use it not only everyday on my lattes but i also love making tea latte’s with it as well. It’s quick and easy to make frothy beverages and is very easy to clean.

The Primula Burke Cold Brew Pitcher is another great gadget to have on hand. I use this to make cold brew and homemade iced chai. It’s a game changer. You can add the ground coffee or chair leaves and fill with water and leave in fridge for 24 hours and then you have fresh cold brew coffee ready to go.

The Cuisinart Coffee Grinder helps me make sure ever shot of espresso is freshly ground. I love it.

I love different shapes and sizes of glassware to make all my drinks seem that much fancier. I also love using metal or glass straws to all my iced beverages. These are a few of my favorites.

As always, please feel free to leave any comments with any questions or recommendations you have yourself. I am all ears!

Iced Cold Brew blended with almond milk.

There may be affiliate links in this post. By purchasing a product I recommend, I may receive a small compensation. However I only recommend products I absolutely love and adore. Thank you for supporting Bake Well with Becca.

Peach Infused Cream Puffs

I remember for my freshman year French class I had to make a baked good that was French and present it to the class. I decided to make Cream Puffs. They ended up turning out perfectly. My classmates, teacher, and family were all so impressed. Since then I have been addicted to making cream puffs. They are easy to make yet super impressive. The recipe I used for that class was only semi from scratch. I used cool whip and instant vanilla pudding to make the pastry cream but otherwise made the pastry(pate a choux) from scratch.

Since that first time making them I have experimented with a lot of different flavors and combinations. I now always make the pastry cream from scratch. I also love making a tart dough that I put on top of the choux before baking to give it a nice uniform look. This step isn’t necessary but does make them look really nice and have some extra texture.

The choux for the cream puffs can be piped out into circles on a baking sheet or spooned out. If you would like to make Eclairs you will simply pipe them out in small lines. The choux will bake nice and airy allowing you to pipe in pastry cream.

The pastry cream in where I find you can make the most flavor changes. Like I did for this Peach Infused Cream Puff recipe. I simply boiled a bag of peach tea leaves with the cream. You can do this with other tea leaves, cinnamon sticks, vanilla beans, cardamon, the list goes on and on.

Peach Infused Cream Puffs
I infused these with a peach flavored tea and it was a very subtle taste but perfect for cream puffs. Next time I think I might add pureed peach to give it a little more of the peach punch. This can also be infused with any other tea flavor the possibilities are endless.


Pate a choux
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
4 large eggs, plus 1 large egg white


Directions
1.Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
2.Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.


Tart Dough
6 tablespoons unsalted butter, softened
1/2 cup confectioners’ sugar
2 large egg yolks
1/2 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons heavy cream


Directions
1.Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until combined, about 2 minutes. Add egg yolks, and mix until combined, about 1 minute. Add 3/4 cup flour, and mix just until flour is incorporated. Add remaining 3/4 cup flour, the salt, and cream; mix until just combined, about 1 minute.
2.Shape dough into a disk; wrap in plastic, and refrigerate 2 hours or overnight.


Pastry Cream
2 cups whole milk
1/2 cup sugar
2 peach tea bags (or any flavor you want)
Pinch of salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into 1/2-inch pieces


Directions
1.Bring milk, 1/4 cup sugar, 2 tea bags, and salt to a simmer in a medium saucepan over medium heat.
2.Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl. Whisking, slowly pour about 1/2 cup of hot milk mixture into yolk mixture. Slowly add remaining milk mixture until incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in center and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove from heat; discard vanilla bean.
3.Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low-speed or whisk by hand until smooth.

Assembly Cream Puff’s Directions:
1.Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.
2.Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.
3.Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.
4.Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip. Insert tip into bottom of each puff, and fill. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.

Lemon Poppy Seed Pound Cake

Easy Lemon Poppy Seed Pound cake, topped with fresh whipped cream and a homemade blueberry compote! Perfect dessert to your summer bbq’s.

Lemon Poppy Seed Pound Cake

Make’s one 8 1/2″ by 4 1/2″ loaf

Batter:

3 large eggs

3 tablespoons milk

1 teaspoon vanilla

1 1/2 cups all-purpose flour

3/4 cups of sugar

3 tablespoons poppy seeds

1 tablespoon lemon zest

3/4 teaspoon baking powder

1/4 teaspoon salt

13 tablespoons unsalted butter

Whipped Cream:

1 cup heavy whipping cream

1 tablespoon powdered sugar

Blueberry Compote:

1 cup blueberries

1 1/2 tablespoons water

1/8 cup sugar

Instructions:

  1. Take all ingredients out ahead of time and allow to get to room temperature. Pre-heat oven to 350 degrees. Butter loaf pan.
  2. In a medium bowl whisk together eggs, milk, and vanilla until combined.
  3. In a large bowl combine flour, sugar, poppy seeds, lemon zest, baking powder and salt.
  4. Mix in 1/3 of egg mixture and all the butter. Beat on low until combined. Slowly beat in another 1/3 of egg mixture until combined. Put in remaining egg mixture and combine. Scrape bowl down, make sure it’s all combined. Pour into loaf pan, smooth and put in oven for 45 minutes to an hour until toothpick comes out clean.
  5. While cake cools make whipped cream and compote.
  6. Whip heavy cream with sugar until stiff peaks form.
  7. Put blueberries, water and sugar in a small pot over medium high heat. Cook for 8 minutes stirring consistently. Mash partially and let cook for 6 more minutes. Take off heat and let cool.
  8. Once cake is cooled, top with fresh whipped cream and blueberry compote.

Brown Sugar Pound Cake

What’s better than a classic pound cake? Brown Sugar Pound cake. The brown sugar goes perfectly with the buttery batter. In this particular recipe you separate the eggs, the whites are whipped to stiff peaks to fold into the batter to make a light and fluffy pound cake. Top this pound cake with fresh whipped cream and blueberries for the perfect creamy and tart bite.

Brown Sugar Poundcake

Make’s one bundt cake

Batter:

4 sticks(2 cups) unsalted butter

2 cups brown sugar

9 eggs seperated

1 tablespoon vanilla

4 cups all-purpose flour

1/2 teaspoon cream of tartar

1/2 teaspoon salt

Whipped Cream:

1 cup heavy whipping cream

1 tablespoon powdered sugar

Toppings:

Fresh Blueberries

Powdered Sugar

Instructions:

  1. Pre-heat oven to 325 degrees. Take out all ingredients ahead of time so they are at room temperature. Butter the bundt cake pan.
  2. Beat butter for about a minute on medium speed. Add in sugar and beat for a few more minutes until combined and fluffy. Beat in egg yolks one at a time until combined. Beat in vanilla until combined. Slowly add in flour and beat on slow until combined.
  3. In a new bowl combine egg whites, cream of tartar, and salt. Beat with whisk attachment on medium-high speed until stiff peaks form.
  4. Once stiff peaks form fold in 1/3 of whites into batter. Once combined fold in rest of egg whites.
  5. Once completely combined pour into greased bundt pan and put in oven for 1 hour or until toothpick comes out clean. Cool on a wire rack for about an hour before serving.
  6. To make whipped cream in a clean bowl beat heavy whipping cream and powdered sugar on high speed with whisk attachment. Whip to stiff peaks.
  7. Once cake is cooled top with whipped cream, fresh blueberries, and a sprinkling of powdered sugar.
Brown sugar pound cake plated with fresh whipped cream, fresh blueberries, and powdered sugar.

Blueberry Compote French Toast

This classic french toast recipe is easy to make and and delicious. I used sliced Brioche from Trader Joes. I find that sweet buttery bread works best for french toast. I loaded it up with a homemade blueberry compote that can be made in minutes. Blueberry compote is a great less sweet alternative to maple syrup. Sprinkle a little bit of powdered sugar for the perfect sweetness in addition to the tart compote and buttery french toast.

Blueberry Compote French Toast

  1. Prep Time: 15 minutes
  2.   Cook time: 4 minutes
  3.   Yield: 8 slices.

Batter:

2/3 C. Milk

4 eggs

2 tablespoons maple syrup

1 tsp vanilla extract

1/4 tsp salt

Bread:

8 slices brioche sandwich bread

Blueberry Compote:

1 C. blueberries

1 1/2 TBS. water

1/8 C. sugar

Instructions:

  1. Whisk milk, eggs, maple syrup, vanilla, and salt in a shallow bowl.
  2. Put blueberries, water and sugar in a small pot over medium high heat. Cook for 8 minutes stirring consistently. Mash partially and let cook for 6 more minutes. Take off heat and let cool.
  3. One at a time soak both sides of brioche in bowl of batter.
  4. Cook soaked bread on buttered skillet until brown about 2 minutes per side.
  5. Serve with blueberry compote and sprinkle on powdered sugar.

Chocolate Sweet Rolls

Chocolate rolls are basically chocolate cinnamon rolls. They are the same concept but with the filling being powdered sugar, cocoa powder and chocolate chips. They are finished with a little sift of powdered sugar on top. These I have come to love more and more each day. The bakery I worked at when I was younger made these with a danish dough base but I have come to love them using a basic cinnamon roll dough recipe. It’s quicker to make and just as satisfying. This recipe makes 12 chocolate rolls.

Chocolate Devils

Dough:

1 Cup warm milk

3 3/4 tsp of active dry yeast

2 large eggs at room temperature

1/3 C salted butter melted but not super hot

4 1/2 cups flour

1 teaspoon salt

1/2 cup granulated sugar

Filling:

1/2 cup powdered sugar

1/3 cup cocoa powder

1/2 cup chocolate chips

Topping:

Powdered sugar

Instructions:

  1. Pour yeast into stand mixer bowl. Pour warm milk over and let sit for 10 minutes or until the yeast blooms.
  2. Add eggs, butter, sugar and salt.
  3. Add the 4 cups of flour and beat with beater blade. Beat until combined. Remove blade and attach the dough hook. Mix for about 5 minutes on medium speed, if it doesn’t form a ball add the last 1/2 cup of flour. The dough should be tacky but not sticky.
  4. Once dough is formed grease a clean bowl and put dough in and cover with dish towel.
  5. Place the bowl in a warm place. I like to turn the oven on and put the bowl right by the vent. Let it sit for 30 minutes or until doubled in size.
  6. Sprinkle counter top with flour, pour out dough and sprinkle with flour. Roll into 24×15″ rectangle.
  7. Sift powdered sugar so it covers all of the dough. Sift cocoa powder over the powdered sugar. Sprinkle chocolate chips so they are well spread across the whole rectangle of dough.
  8. Starting on the long end roll the dough up tightly jelly roll style rolling from both sides together to make spiraled devil horns.
  9. Cut into 12 slices. Place on two sheets pans with parchment paper.
  10. Cover the pan and let rise for 20 minutes or until double in size.
  11. Preheat the oven for 375 degrees.
  12. Once rolls are risen bake at 375 degrees for 25 to 28 minutes.
  13. Once the rolls are cooled. Sift powdered sugar over to lightly coat them.
  14. These rolls will last for about a week sealed in a container. A quick zap for 20 seconds in the microwave will bring them back to life.

Caramel Cinnamon Rolls

I have always loved a good cinnamon roll but I think I have now made my ideal cinnamon roll. A basic cinnamon roll with homemade caramel sauce drizzled on top! It is an incredible flavor and isn’t too heavy. This recipe makes enough for two pie pans of cinnamon rolls! Feel free to cut it in half.

Caramel Cinnamon Rolls

Dough:

1 Cup warm milk

3 3/4 tsp of active dry yeast

2 large eggs at room temperature

1/3 C salted butter melted but not super hot

4 1/2 cups flour

1 teaspoon salt

1/2 cup granulated sugar

Filling:

1/2 cup salted butter

1 cup brown sugar

2 tablespoons cinnamon

1/2 cup plumped raisins (optional)*

Topping:

1 cup granulated sugar

6 tablespoons salted butter

1/2 cup heavy cream room temperature

Instructions:

  1. Pour yeast into stand mixer bowl. Pour warm milk over and let sit for 10 minutes or until the yeast blooms.
  2. Add eggs, butter, sugar and salt.
  3. Add the 4 cups of flour and beat with beater blade. Beat until combined. Remove blade and attach the dough hook. Mix for about 5 minutes on medium speed, if it doesn’t form a ball add the last 1/2 cup of flour. The dough should be tacky but not sticky.
  4. Once dough is formed grease a clean bowl and put dough in and cover with dish towel.
  5. Place the bowl in a warm place. I like to turn the oven on and put the bowl right by the vent. Let it sit for 30 minutes or until doubled in size.
  6. While the dough rises make the filling. In a bowl mix together brown sugar, butter, and cinnamon. Set aside.
  7. Sprinkle counter top with flour, pour out dough and sprinkle with flour. Roll into 24×15″ rectangle.
  8. Use a rubber spatula to smooth the cinnamon filling over the dough. Sprinkle plumped raisins over dough.
  9. Starting on the long end roll the dough up tightly jelly roll style.
  10. Cut into 12 slices. Place in two pie pans or one 9 x 13″ baking dish.
  11. Cover the pan and let rise for 20 minutes or until double in size.
  12. Preheat the oven for 375 degrees.
  13. Once rolls are risen bake at 375 degrees for 20 to 22 minutes.
  14. While the rolls are cooling make the caramel sauce.
  15. Heat granulated sugar in a medium heavy duty pot over medium heat. Stir constantly with a wooden spoon. Sugar will form clumps and will eventually melt into thick brown amber colored liquid be sure not to burn.
  16. Once sugar is completely melted whisk in butter until melted and combined. If it starts to separate remove from heat and whisk rapidly.
  17. After the butter and sugar are combined cook for one minute without stirring.
  18. Very slowly stir in heavy cream stirring constantly. Since it is colder then the caramel it will bubble rapidly. Once cream is all poured in stop stirring and let boil for a minute.
  19. Remove from heat. Let cool for a little bit before drizzling on finished cinnamon rolls.
  20. These cinnamon rolls will last for about a week sealed in a container. A quick zap for 20 seconds in the microwave bring them back to life.
  • For plumped raisins place half a cup of raisins in a tupperware container. Cover with cold water and seal with lid. Put in refrigerator over night. Take out and strain once ready to use in cinnamon rolls. This allows the raisins to stay hydrated during the baking process so that they are still juicy and delicious when the rolls are baked.

Pretzel Bagels

These pretzel bagels are the perfect combination of bagel and pretzel. For this recipe you follow a classic bagel recipe but then add in baking soda to the boiling water. This gives the bagels the pretzel crusting.

Pretzel Bagels

Ingredients 

  • 2 teaspoons active dry yeast
  • 4 1/2 teaspoons granulated sugar
  • 1 1/4 cups warm water
  • 3 1/2 cups all-purpose flour, plus extra for kneading
  • 1 1/2 teaspoons salt
  • 2/3 cup baking soda

Instructions

  • Add yeast and sugar to 1/2 cup of warm water. Let sit for 10 minutes. Then mix together.
  • Mix flour and salt in a big bowl. Make a well in the center. Pour yeast mixture in center and add rest of water. Mix into flour mixture. Add more water as needed for a firm but moist dough. 
  • Take out of bowl and knead on a floured surface for about 10 minutes until it’s elastic .
  • Coat a large bowl with oil and put the dough in the bowl. Cover with a dish towel. Put on stove or in a warm area for about an hour to have it double in size. 
  • Once doubled in size put dough on floured surface. Divide dough into 8 pieces and roll into balls. Roll out dough into long rope then attach two ends to make a bagel. Place on a greased sheet pan. Cover with damp dish towel.
  • Pre-heat the oven to 425 degrees and bring a large pot to a boil. Once water in boiling add in baking soda use a slotted spoon to place a few bagels in. Let them boil for about 1 minute per side. Remove and put on an oiled baking sheet. Bake for 20 to 25 minutes until bagels are brown. Let cool on wire rack and then enjoy!