Scotch pancakes

2013-03-05 13.17.06Feeling hungry today, but not much food of the ‘immediate’ variety was available (time to go shopping, but I’m putting it off as long as possible). I decided on Scotch pancakes, quick, delicious but naughty.

8 oz self raising flour, 2-3 oz sugar, 1 teaspoon cream of tartar, half a pint of milk, 2 eggs.

Whisk the eggs into the milk, put all the dry ingredients in a separate jug. Gradually add in the milk and egg mixture, whisking as you go. 

Wipe a frying pan or griddle over with the barest minimum of oil, lard or butter, and then warm it before droping three desertspoons of your mix into three separate blobs on the pan, giving them room to spread. The pan should not be too hot, I have a halogen hob, and use the heat setting at about 8 (a little over halfway round).

As soon as the bubbles come through from the underside and start to burst, (takes less than a minute)  flip the pancakes over and give the other side a few seconds.

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Once they are nicely golden they are done. These are good buttered hot or cold and they do keep for a day or two. I should mention that this mix makes about 30 – so unless you are really hungry you may want to halve it!

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2 Responses to Scotch pancakes

  1. Yummy….love pancakes smeared with a touch of butter and nothing else. You made me hungry. 😉

    • painterswife says:

      Hehe! It’s displacement activity really – I’m supposed to be designing and improving that doll I keep posting pics of, so that I can make a few for a craft fair or for Folksy – but today I seem to be very food-orientated instead!

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