Make: scotch pancakes

For these you will need:

  • one egg seporated into two large bowls
  • 50g butter, gently melted in a saucepan
  • 125g flour
  • 300ml milk
add to your egg yolk the milk and melted butter and sift in your flour, whisking as you go. You want a smooth batter with no flour lumps. When these four ingredients are well combined you should have quite a thick, dense batter. Next step is to lighten the mix by whisking your egg white to soft peaks, then folding your whites into the flour and egg yolk batter.
You want a nice hot frying pan coated with just  a little oil to cook these. Pour half  a ladle full of the mixture into your frying pan, the mix doesn’t spread like a normal pancake and smaller pancakes work best so smooth it out with the back of your ladle until it is the size you would like. Your pancake is ready to flip when the underside is easily lifted away from the pan, cook to a good golden brown colour on each side, then start your next batch!
Pile them high….
I like to serve mine with caramel sauce and toasted hazelnuts,
lemon and sugar work rather well too.

Happy Pancake day!

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6 thoughts on “Make: scotch pancakes

  1. PepperBento says:

    Yum, yum.

    I’m not one for eating specific foods on specific days but these make me think twice.

    Great recipe and explanation

    -Pepper

  2. makedospend says:

    Thank you pepper! I promise they are pretty tasty! They make a splendid breakfast too, the batter lasts a day or two in the fridge
    -E

  3. Clare says:

    Ooh they look delicious! I never would have thought of caramel sauce and hazelnuts – yum! Will try next time!

  4. makedospend says:

    Thank you Clare, I can recommend the combination!
    -E

  5. Rebecca says:

    Oh my, that photo is fantastic. I kind of want to stick my face right into them…

  6. makedospend says:

    Rebecca, you’re so right! This is probably the best and only way to eat them. (We’re working on the scratch and sniff widget for our tastiest photos, watch this space…….!)
    -E

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