Favorites: Scottish pancakes

Found this recipe in a kiddies cook book some years back and they are now the only kind of pancakes we regularly make at home. The most notable difference between normal pancakes and these is the thickness. Scottish pancakes are more on the flapjack side of things rather than crepe. They are smaller and thicker than normal pancakes or crepes.

Ingredients

250ml Sugar

250ml Oil

250ml milk

4 eggs

2 tsp Baking powder (leave this out if you use self-raising flour)

750ml flour

pinch of salt

Method

I’m sure there’s a process of some sort however I tend to mix the dry ingredients together, separately combine the milk,eggs and oil, then throw them in and mix.

Dry ingredients combined
Liquid ingredients combined
Mixed pancake batter

If you feel the batter is slightly too thick you may add a little more milk however it shouldn’t be too liquid, the consistency should be similar to porridge or thick yogurt.

Put a frying pan on medium heat (a non-stick pan is ideal but a normal pan can also be used) and add a spoonful of batter. There is no need to use extra oil or butter to cook the pancake.

When bubbles start rising to the surface of the pancake and the edges are browning turn the pancake over carefully with a spatula.

If you turn it over too soon it will fall apart. Let the otherside cook for a few minutes then flip it over to check if it has cooked.

The pancake should be dark brown on both sides-not black!

If you want to leave some of the mixture to use another day, separate the mixture before adding the baking powder, the baking powder should only be in the batter that you will use immediately.

Stack them up and enjoy with honey, jam or whipped cream and fruit.

Scottish pancakes topped with cream, strawberries and chocolate sauce

Tips

If the heat is too high, the pancakes will brown too fast and the middle will not cook, if the heat is too low they will take forever to cook, so it is important to cook them on moderate heat/medium heat.

Add cinnamon or lemon juice to the batter for a different flavor.

The number of pancakes you make depends on the size of your pancakes but it should feed a minimum of 4 people.

The ratio of oil or milk to flour is 1:3 , meaning the quantity of flour should always be 3 times that of the liquid ingredients. So you can use one cup or milk and oil with 3 cups flour. This comes in handy when you want to make the batter quickly without measuring utensils.

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