Silver Dollar Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted, plus more for the griddle
• Maple syrup, for serving

Before you cook

• Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
• Beat the buttermilk and eggs together in a second bowl until the yolks disappear.
• Pour the wet mixture and the melted butter into the dry ingredients and stir just until the flour is damp, leaving lumps alone.
• Let the batter rest on the counter for 10 minutes so the flour hydrates and the leavening wakes up.

Steps

1. Heat a griddle or wide skillet over medium heat until a drop of water skitters across the surface.
2. Brush the hot surface with a thin film of butter.
3. Drop the batter in scant tablespoons, spacing them two inches apart so they stay small and round.
4. Cook until the tops go dull and bubbles open across the surface, about 90 seconds.
5. Flip each little cake with a small offset spatula.
6. Cook for another 45 to 60 seconds, until the second side is golden and the middle has puffed.
7. Slide the pancakes onto a warm plate and repeat with the remaining batter, buttering the griddle between batches.
8. Pile them up and pour maple syrup over the stack.