Cooking, Scottish Pancakes
Scots pancakes are cooked on a hot girdle and are entirely different
to crepes (also known as pancakes in Britain).
8 oz plain white flour
2 teaspoons bicarbonate of soda
Large pinch of salt
1 tablespoon castor sugar
2 tablespoons oil
Milk to mix
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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