Everyone needs a good pancake recipe in their repertoire and we suggest you make this easy silver dollar pancake recipe yours! This mix makes a rich, smooth batter and they are extra fluffy due to the use of our triple screen sifter. Great for a weekend brunch; try adding a large handful of fresh blueberries to the batter before cooking.

Once cooked, these pancakes can be frozen for future use (although they are best straight out of the pan).

Need a little more inspo? Scroll down to watch our ASMR video – guaranteed to make you hungry!


  • 2½ teaspoons baking powder
  • 1 pinch of salt
  • 1 teaspoon granulated sugar
  • 2 large eggs (beaten)
  • 2 tablespoons butter (melted and cooled)
  • 1¼ cups milk
  • 1½ cups all-purpose flour
  • Butter for frying


  • Enamelware Mixing Bowl Set of 3 (H80002)
  • Measuring Spoon Set (772)
  • Wooden Spoon (W12)
  • Triple Screen Sifter (H2996BH)
  • Flexible Measuring Cup Set (HSMC3)
  • Whisk (SP10)


  • Sift the flour, baking powder, salt and caster sugar into a large bowl using our triple screen sifter.
  • In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
  • Pour the milk mixture into the flour mixture and, using a wooden spoon, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
  • Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown.
  • Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
  • Serve with maple syrup, extra butter or anything else you like.
Rebecca Redden

Author Rebecca Redden

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