Oscar Wyatt’s Silver Dollar Pancakes


Prep Time: 5 minutes
Cook Time: 10–15 minutes
Total Time: 15–20 minutes
Servings: 4–6
Category: Breakfast / Side Dish

Notes After Making

Ingredients

Dry Ingredients

  • 1 cup (120g) self-rising flour
    • Or 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda

Wet Ingredients

  • Approx 1 cup whole milk (or combination of 1/2 almond milk and 1/2 half and half)

For Cooking

  • Bacon grease, as needed

Instructions

  1. Combine the self-rising flour, baking powder, and baking soda. Gradually stir in ¾ cup milk, adding more as needed, until the batter reaches a thick but pourable consistency. Let the batter rest while hearing a cast-iron skillet over medium heat. Add 1–2 tablespoons bacon grease and heat until medium hot.
  2. Drop the batter by spoonfuls or small dollops into the hot skillet, *making first one small as a tester. Turn the heat down and cook until bubbles form on the surface and the bottoms are golden brown.
  3. Flip and cook the other side until golden brown and cooked through. Repeat with the remaining batter, adding more bacon grease to the skillet as needed.

Jessica’s Notes

Best served with:

  • Maple syrup or rhubarb sauce
  • Butter and honey — the sweetness complements the savory bacon flavor.
  • Country ham or bacon — makes a hearty Southern breakfast.
  • Eggs — a simple and classic breakfast combination.

Prep Ahead:
The batter can be mixed shortly before cooking, but the pancakes are best cooked fresh.

Storage:
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days.

Freezer-friendly:
Freeze cooled pancakes in a single layer, then transfer to a freezer-safe bag or container. Reheat from frozen in a 350°F oven until heated through, reaching an internal temperature of 150–165°F.

Variations:

  • Add 1–2 tablespoons finely chopped green onions for a savory variation.
  • Add a small amount of sugar for a slightly sweeter breakfast-style hoe cake.
  • Substitute part of the milk with buttermilk for a tangier flavor.

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