Scotch Pancake Recipe - These Scotch Pancakes come from my source of all baking Female & Solace-full: Nigella. It is Nigella I turn to when I want some nostalgia. These little bundles of memories caught my eye when I made the Chocolate Chocolate-Chip muffins the other day. They too were located in the Kiddie Feast section of my entertaining Bible of 'Feast'. It is Sunday after all so I can be excused for this form of Biblical Worship :=)
Nigella Lawson's Scotch Pancakes
Made about 16
150ml milk
1/2 teaspoon white wine vinegar
110g plain white flour
1/2 teaspoon bicarbonate of soda
1 egg
1 tablespoon vegetable oil
1 tablespoon golden syrup or honey
1. Put the vinegar into the milk and place to one side whilst you measure out the other ingredients. This is just to make the milk sour. It will become a bit thick and lumpy.
2. Put the flour into a large bowl and add the bicarbonate of soda.
4. Pour the wet ingredients onto the dry, and mix thoroughly. Try to get it smooth; this is not muffin batter lumps we are after here.
5. Heat a heavy non-stick frying pan (or flat griddle if you are lucky enough to have one) on a medium heat with no oil. Add 1 tablespoon of the batter to make each Scotch pancake. They will spread out a little, so resist the temptation to cram too many in a pan. When the surface becomes full of bubbles, which rise up from underneath, then turn the pancakes over using a wide flat utensil. This makes it much easier to get under the whole pancake than just a spatula.
6. Let this side now cook for a few minutes until golden brown. The first side will be an even brown colour, the second side will be more flecked and speckled. Very rewarding in their prettiness.
7. Pile on a plate. Eat with butter, jam, golden syrup, plain.....or as we did this morning with fruit and yogurt. What a start to the day.
