||10 mins, cooking 4 mins each
My mums recipe for scotch pancakes
4 ozs flour
2 teaspoon baking powder
1 oz sugar
1/4 pt of milk
1 oz melted butter or margarine (optional)
Sieve together dry ingredients.
Beat in first the egg, then the milk.
Lastly stir in the melted margarine, this is not essential but it does help to keep the pancakes moist.
Grease and warm the griddle, hot plate or frying pan. It is best to use the bottom of the frying pan - the part that usually goes over the heat.
To test if correct heat, drop a teaspoon of the mixture on this and if it goes golden brown within 1 minute the plate is ready.
Drop spoonfuls of the batter on to the plate.
Cook for about 2 minutes, then turn and cook for a further 2 minutes.
To test if cooked, press firmly with the back of a knife and if no batter comes from the sides and pancakes feel firm.
Cool on a wire rack.
Serve with butter, butter and jam, or with butter and a tick apple puree.
They’re also not so bad with a smear of homemade sweet thai chilli sauce :o)
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