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Makes 12
pancakes
Scots pancakes are cooked
on a hot girdle and are entirely different to crepes (also known as
pancakes in Britain).
Ingredients
8 oz plain white flour
2
teaspoons bicarbonate of soda
Large pinch of salt
1 tablespoon
castor sugar
2 tablespoons oil
1 egg
Milk to mix
method
Heat the girdle and grease
lightly.
Sift all the flour and bicarbonate of soda into a bowl.
Add in the castor sugar, oil, egg and a little milk. Stir into the
flour and add enough milk to make a thick creamy mixture,
approximately the consistency of very thick double cream.
Drop spoonfuls of the
mixture onto the hot girdle and cook until they bubble on top. Turn
and cook on the other side until golden brown. While cooking the rest
of the mixture store the cooked pancakes between a small folded towel.
Serve the warm pancakes with butter and preserves.
In the unlikely event of
there being any left-overs should be kept in an air tight
container.
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