*Basic Scotch Pancakes*
Makes about 16
The amount of milk you use will determine how thick these pancakes will be. Start off with the smaller amount which is suggested and add more only if the batter seems too thick. I try to have all of my ingredients at room temperature before starting and as with most quick breads, take care not to over beat. A few lumps are quite acceptable. You can make lighter, fluffier pancakes by separating the egg yolk and white, adding the yolk with the milk, and then beating the white until stiff and folding it in last of all. Serve with maple syrup or honey. 120 to 150ml of milk (1/2 to 3/4 cup) 2 TBS butter, melted 1 large free range egg 140g of plain flour (1 cup) 2 tsp baking powder 2 TBS white sugar 1/2 tsp salt Beat the milk, butter and egg lightly in a mixing bowl. Mix the flour, baking powder, sugar and salt and add them all at once to the wet ingredients, stirring just enough to moisten the flour. Lightly butter or grease a griddle pan or non stick skillet. Set over moderate heat and heat until a few drops of water sprinkled on the pan sputter lightly. Drop the pancakes using 2 TBS of the batter for smaller cakes, or 1/4 cup of batter for larger ones, onto the hot pan. Bake on the pan until the cakes are full of little bubbles all over the top and golden brown on the underside. Turn with a spatula and brown the other side. Keep warm in a slow oven (100*C/200*F) until you have cooked them all. Variations: Buttermilk pancakes - use buttermilk, sour milk or yogurt in place of the milk and substitute 1/2 tsp baking soda for the baking powder. Whole wheat pancakes - substitute one third of the flour with an equal amount of whole wheat flour. If you wish you may sweeten the batter with 2 TBS of molasses or honey instead of sugar. Oatmeal pancakes - Heat the smaller amount of milk and stir in 40g/1/2 cup of quick cooking oats. Let stand for 10 minutes then proceed as above, reducing the flour to 2 TBS. Blueberry pancakes - Add a handful of fresh berries to the batter. |
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