Jacky Little's Scotch Pancakes!
113g (4oz) Self Raising Flour
1 med/large egg
90mls semi-skimmed milk (any dairy free milk works well too). You may not need to use all the milk depending on the size of the egg.
¼ teaspoon baking powder
¼ teaspoon cream of tartar
28g (1oz) caster sugar
- Put flour in a bowl and make a well in the centre.
- Crack egg into the well.
- Mix with a tablespoon, taking in flour from the sides as you mix.
- Add milk a little at a time to combine flour and egg and mix until a ribbon consistency is reached. Don’t go beyond the ribbon consistency or the pancakes will spread too much in the pan and be too thin.
- Add sugar, baking powder and cream of tartar and mix thoroughly. The mix will now start to thicken and become ‘airy’. Do not mix again or you will lose the air: only spoon the mix into the pan.
- Heat a non stick frying pan to a medium heat and spoon the batter into the pan. One small tablespoon will make a pancake approx. 7cm diameter. Depending on the size of your pan you can make 4 pancakes at once – great for hungry children.
- Keep a close eye on the pancakes and when the first bubble breaks on the surface, flip it over to cook the other side and leave for approx. 30-45 seconds more. There is no magic time for cooking as it depends on your pan and heat source.
- Repeat with the rest of the batter. 4 oz of flour should make approx. 10 pancakes.
If you want to make a pancake tower, lay a sheet of kitchen roll on a dinner plate and once the pancakes are cooked, place in layers of 4 pancakes…..keep cooking and pile them high! Enjoy with fruit and maple syrup or cream and jam or lemon and sugar.