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