St. Matthew Silver Dollar Pancakes

“As Jesus passed on from there, he saw a man called Matthew sitting at the tax office; and he said to him, ‘Follow me.’ And he rose and followed him” (Mt. 9:9). Two words, and Matthew gets up, leaving a pile of silver coins on the table, and follows Jesus. He was there with the other apostles throughout Jesus’ public ministry. After Pentecost, tradition holds that he preached the gospel in Egypt and Ethiopia until he was martyred in his nineties. To celebrate the feast we like to remember Matthew’s counting table and have silver dollar pancakes for dinner. This recipe makes great pancakes of any size. If you’re feeling extra, the advanced-version directions will let you create super cute decorated dollar coins, and also works for smiley faces, letters, or liturgical symbols for any occasion.

Print Recipe

Prep Time 5

Cook Time 15

Cook Time for Decorated Pancakes 30

Servings 6

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 ½ cups buttermilk*
2 large eggs
2 tablespoons cocoa powder for the advanced-version
Nonstick cooking spray

Instructions

Mix the flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk the buttermilk and eggs together, then pour into the dry ingredients. Gently combine with a rubber spatula. Do not over mix. Some lumps are fine. The batter can be refrigerated for an hour or two if desired.
Heat a griddle or skillet over low heat for about 5 minutes. Lightly spray it with cooking spray.
Regular version: Working in batches, drop batter by tablespoonfuls into the skillet. Cook over low heat until bubbles appear on top and a few have burst, about 2 minutes. Flip and cook until browned on underside, about 1 minute. Repeat with remaining batter, spraying skillet between every few batches.
Advanced version: Requires one 32 ounce squeeze bottle and one 12 ounce squeeze bottle. Fill the 32 ounce bottle with batter, leaving a little room for it to expand. Whisk the cocoa powder into the remaining batter and pour it into the 12 ounce bottle.
Make two pancakes at a time. Using the chocolate batter, squeeze two small BACKWARD dollar signs onto the hot skillet, each about one inch tall, and a couple inches apart. Using the plain batter, draw a circle around the dollar sign and fill it in with batter. Then, with the chocolate batter, draw a forward dollar sign on top of each pancake, then flip them. Repeat with remaining batter, spraying skillet between every few batches.
*to make a buttermilk substitute, add 2 Tablespoons lemon juice or white vinegar to a large glass measuring cup and fill with milk to the 2 ½ cup marker. Whisk to combine, and let it sit at room temperature for about 10 minutes before using.

Notes

https://webcache.googleusercontent.com/search?q=cache:ow17wLwcSH0J:https://cooking.nytimes.com/recipes/1018180-perfect-buttermilk-pancakes+&cd=5&hl=en&ct=clnk&gl=us