A pancake that’s not only a teatime treat but is equally delicious fried with bacon and egg for breakfast, if you manage to have any left over. Scotch Pancakes are also known as Drop Scones
Ingredients:
Half an ounce (15g) butter
1tbsp milk
1tbsp glolden syrup
6oz (175g) plain flour
1tsp cream of tartar
2tsp baking powder
1 egg
quarter pint (150ml) milk
1oz (25g) caster sugar
pinch of salt
Cooking Instructions:
Place the syrup, butter and 1tbsp of milk into a small pan, heat gently until ingredients are melted then leave to cool
Sift the dry ingredients together in a mixing bowl then make a well in the center
Add the egg, melted ingredients and half the milk before using a spoon to mix into a thick batter
Stir in the remaining milk, beat for a couple of minutes until the batter has a thick coating consistency
Stand for 15 minutes
Lightly grease a griddle or heavy based frying pan warmed over a medium heat
Drop tablespoons of the batter onto the pan of griddle and cook until bubbles rise to the surface and burst
Turn the pancakes over with a palette knife and continue cooking until a golden brown
When the pancakes are cooked. Place them between two clean tea-towels on a wire rack