Scots pancakes recipe
information
Sometimes also called drop scones, these are traditionally cooked on a girdle. If a girdle is not available, a heavy-based frying pan can be used, or the pancakes can be cooked directly on the hot plate of an electric cooker.
ingredients
100 g (4 oz) flour
1/2 tsp
bicarbonate of soda
1 tsp spoon cream of tartar
1 tbsp spoon sugar
2 tsp spoons cooking oil
1 egg, beaten
Approx. 150 ml (1/4 pint) milk
1/2 tsp
bicarbonate of soda
1 tsp spoon cream of tartar
1 tbsp spoon sugar
2 tsp spoons cooking oil
1 egg, beaten
Approx. 150 ml (1/4 pint) milk
method
1. Sift the flour with the bicarbonate of soda and cream of tartar into a mixing bowl. Stir in the sugar and oil, then beat in the egg and milk gradually until a thick batter is formed.
2. Heat the girdle or frying pan until hot. Wrap a small piece of suet in a piece of kitchen paper and use to grease girdle between frying each batch of pancakes. Drop batter onto the hot girdle, a spoonful at a time, leaving room for the batter to run.
3. Cook until golden-brown on the underside and bubbles rise on the surface. Turn over and cook the other side.
4. Keep the pancakes hot in a warm tea-towel while cooking the remaining batter. Serve with maple or golden syrup and fresh pouring cream.
2. Heat the girdle or frying pan until hot. Wrap a small piece of suet in a piece of kitchen paper and use to grease girdle between frying each batch of pancakes. Drop batter onto the hot girdle, a spoonful at a time, leaving room for the batter to run.
3. Cook until golden-brown on the underside and bubbles rise on the surface. Turn over and cook the other side.
4. Keep the pancakes hot in a warm tea-towel while cooking the remaining batter. Serve with maple or golden syrup and fresh pouring cream.
serving amount
makes approx. 16.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
