Scotch or Scottish Pancakes
With Pancake Day or Shrove Tuesday coming up this week, my mind has been on pancakes. I also have a new copper pan, that I wanted to try out. I can report it kept it's heat well and the pancakes lifted easily from it.
The pancakes I make are Scottish pancakes or drop scones (they were called this because of the dropping of the mixture onto the girdle). Sometimes they are known as Scotch pancakes. They are quite similar to American pancakes, they have the same rise, but they are smaller. However, lets not get into an argument about where they originated.
Scottish pancakes were originally cooked on a hearth stone or girdle, which is also known as a griddle. If you have one, that is great, but they can be cooked in any frying pan. I personally prefer a heaver pan to cook in.
So if you are preparing for lent or even if you are not, do try these pancakes. They are so simple and quick to make and so very delicious, especially when drizzled with maple syrup and served with bananas.
I remember having these as a child with maple syrup and ice cream, but I tell myself they are healthier with bananas. You notice I am not willing to get into a discussion about the maple syrup. All I have to say is that it has to be good quality Canadian maple syrup.
These are the traditional pancakes of Scotland. Originally cooked on a girdle or griddle as it is sometimes known. The are smaller than French & English pancakes and are thicker.
- 120g self-raising four
- 30g caster sugar
- a pinch of salt
- 1 large egg
- ¼ pint milk
1. Rub your frying pan with a little oil and heat on a medium heat until the pan is really hot.2. Sift your flour into a large bowl, then pour in the sugar and salt and gently mix together.3. Whisk your milk and egg together. Make a well in the middle of your flour and pour the egg mixture in. Whisk the flour into the egg until well combined.4. Try a teaspoon full of your batter in your frying pan, to test if it is hot enough. It should bubble up in less than a minute, then cook on the other side for just a few seconds. You should have a teeny golden pancake.5. Now cook off the rest of your batter. Each pancake is made from a tablespoon of batter. They will take about 3 minutes each. Turn them when they start to bubble. You can have a sneak peek underneath using a palette knife to check it they are ready to turn. I can cook 3 at a time in my frying pan. You have to make sure there is room between them.6. Serve the pancakes with your favourite toppings. I love maple syrup and bananas with mine.
DetailsTotal time: Yield: 12 pancakes
Disclosure Statement: This is a sponsored post. The opinions I have expressed are my own, as is the recipe.