Scots Pancakes
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
- 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
- 1/4 pint milk
Instructions
- 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.
- 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.
- Cook until golden-brown on the underside and bubbles rise on the surface. Turn over and cook the other side.
- Keep the pancakes hot in a warm tea-towel while cooking the remaining batter. Serve with maple or golden syrup and fresh pouring cream.
Calories: 42 kcal
Carbohydrates: 7 g
Protein: 1 g
Fat: 1g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 11 mg
Sodium: 44 mg
Potassium: 21 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 27 IU
Vitamin C: 1 mg
Calcium: 11 mg
Iron: 1 mg