There are many different recipes for Scotch pancakes, but they all generally include flour, milk, eggs, sugar, baking powder, and butter. Some recipes also include raisins or other dried fruit, and some are served with a sweet syrup or honey.
Sift the flour with the raising agents and stir in the sugar.
Make a wellin the centre and break the egg into it.
Whisk the milk into the egg, thengradually incorporate the dry ingredients to make a very smooth, thickbatter.
Alternately, simply mix everything together in a food processor.
If time permits let the batter stand for 30 minutes before cooking.
Heat a griddle, bakestone or cast-iron frying pan until very hot - orcook direct on the hot plate of an Aga.
Grease your chosen surface lightlywith buttered paper, using just enough fat to prevent the pancakes fromsticking.
Using a large metal spoon held point downward, drop a few smallrounds of batter on to the hot surface.
Space them well apart.
Cook oversteady heat until bubbles rise to the surface and the underside of thepancakes are browned - about 2 minutes.
Loosen them gently with a paletteknife, then flip them over and cook for about 1 minute longer.
Makes about 16 pancakes.
Source: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Sift the flour with the raising agents and stir in the sugar.
Make a wellin the centre and break the egg into it.
Whisk the milk into the egg, thengradually incorporate the dry ingredients to make a very smooth, thickbatter.
Alternately, simply mix everything together in a food processor.
If time permits let the batter stand for 30 minutes before cooking.
Heat a griddle, bakestone or cast-iron frying pan until very hot - orcook direct on the hot plate of an Aga.
Grease your chosen surface lightlywith buttered paper, using just enough fat to prevent the pancakes fromsticking.
Using a large metal spoon held point downward, drop a few smallrounds of batter on to the hot surface.
Space them well apart.
Cook oversteady heat until bubbles rise to the surface and the underside of thepancakes are browned - about 2 minutes.
Loosen them gently with a paletteknife, then flip them over and cook for about 1 minute longer.
Makes about 16 pancakes.
Source: Philippa Davenport in Country Living (British), March 1989.
Typedfor you by Karen Mintzias .
