Silver Dollar Pancakes with Blackberry Syrup
Fluffy silver dollar pancakes topped with a tart homemade blackberry syrup.
Confession? I’ve been on huge pancake kick lately. It started with these Banana Pancakes.
Buttermilk has become a weekly addition to my grocery list and I’ve been whipping up a batch of pancakes every weekend for the past month. These silver dollar pancakes with blackberry syrup are such a fun twist on traditional buttermilk pancakes!
Silver dollar pancakes originated in the 1800’s and are typically 2 to 3 inches diameter in size (roughly the size of a silver dollar).
The addition of chopped walnuts adds great texture and while the wheat germ is inconsequential to the recipe as whole (and optional), it does add an element of interest and appeal, as well as slight nutritional boost.
The accompanying homemade blackberry syrup is a tart and lovely departure from pure maple syrup. Enjoy!
Silver Dollar Pancakes with Blackberry Syrup
Ingredients
Homemade Blackberry Syrup:
- 2 cups fresh or frozen blackberries
- ¼ cup + 2 tablespoons (75g) granulated sugar
- zest of ½ lemon
Silver Dollar Pancakes:
- 1 cup (120g) unbleached all-purpose flour
- 3 tablespoons wheat germ optional
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 large egg
- 1 cup (240 mL) buttermilk
- ¼ cup (60 mL) whole or low fat milk
- 1 tablespoon unsalted butter melted and cooled slightly, plus more for cooking
- toasted walnuts finely chopped (optional)
Instructions
- Prepare Blackberry Syrup: Combine the blackberries and ½ cup (120 mL) water in a medium saucepan. Bring to a boil and simmer, covered, for 10 minutes. Purée mixture in a blender until completely smooth and pass through a fine-meshed sieve set over a bowl. Set aside.
- In a clean pan, combine the sugar, lemon zest, and 1 cup (240 mL) water. Bring to a boil, stirring until the sugar has completely dissolved. Continue to boil the sugar, without stirring, until a candy thermometer reads 220°F (104°C). Add the blackberry puree to the pan. Bring the syrup back to a boil until the temperature reaches 210°F (99°C). Allow the syrup to cool slightly while you prepare the pancakes.
- Pancakes: In a medium bowl, whisk together the flour, wheat germ, granulated sugar, baking powder, baking soda, and salt. In a separate small bowl, whisk together the egg, buttermilk, milk, and melted butter until smooth. Pour the wet ingredients into the dry flour mixture, and stir until just combined. Allow the batter to sit for 10 minutes.
- Heat a tab of butter in large non-stick (or cast-iron) skillet over medium heat. Once the butter begins to sizzle, spoon the batter onto the pan forming 1½ – 2 inch diameter pancakes. Avoid over-crowding the pan. Sprinkle toasted chopped walnuts evenly on top of each of the pancakes, if desired.
- Once bubbles begin to form on the tops of the pancakes, flip them carefully and continue to cook on other side until lightly brown. Adjust heat if necessary. Serve pancakes immediately with the warm blackberry syrup.
13 Comments on “Silver Dollar Pancakes with Blackberry Syrup”
Is it just me, or are there no directions for this recipe?
Oh my gosh! It’s not just you. I had my website redesigned not that long ago and had to manually update all the recipes to the current format, and must have made a glitch with this one. It might take me a day to look at this and fill in the missing information. Thanks for letting me know!!
These look dynamite! We love the idea of little silver dollar pancakes, and that sauce! Thanks for the recipe 🙂
I’d have thought that you would find more pancake recipes! I’m pretty sure I had a lot of pancakes twenty years ago! And wow, you keep all those old magazines? I wish I could but I would end up being buried in paper stacks as I have a serious magazine addiction… (Plus cookbooks ofcourse…)
I know, bizarre, right? I’m sure there were lots of pancakes in the 90s though 🙂 I haven’t kept every food magazine I’ve ever owned, but these were passed on to me from my grandfather and I don’t have the heart to throw them away. I just love them. They are time capsules!
Oh gosh, that blackberry syrup is killin’ me! I want a tall stack of silver dollar pancakes smothered with it! Great recipes, Laura.
Thanks so much Georgia! The syrup was a fun change of pace!
These look very good. It’s too bad that original recipe was terrible!
It wasn’t terrible per say, but definitely not worthy of repeating. The idea was great though!
These look delicious and I like the idea of the wheat germ and the walnuts coupled with the blackberry syrup. Yum! I may have to try these this Sunday! Do you remember having pancakes at home during the “Sad 90’s” or only at the Deli?
Haha, of course I remember eating pancakes, mom. But they didn’t seem too popular in the mags!
So pretty!! I cannot believe this is the only pancake recipe you could find. That’s just insane! I love this recipe…even though you had to adapt it just a little! Man, they really needed to learn to make pancakes back in the day!
Crazy, right? I looked through at least 10-15 different issues to find one. Of course, now that I say that, I’m going to stumble on THE pancake issue within the next few weeks. Haha 🙂