Scotch Pancakes with Rhubarb, Apple and Ginger Compote

This morning, I woke up, did a bit more of my sewing, went and fed my friend’s cats… then on the way home starting feeling a bit peckish.

I could have had some boring cereal, but this morning, I felt the urge for pancakes. Not regular english pancakes, something a little more Scottish. A quick flick through my books led to finding this little beauty. A quick look in my cupboards confirmed I already had everything I needed! Score! Time to make some breakfast!

Betsy’s Scotch Pancakes Recipe – taken from Short and Sweet by Dan Lepard (original recipe from Betsy Morrison)

Makes approximately 12, about 3 per person.

Ingredients

350g plain flour

3/4 tsp bicarbonate of soda

1 1/2 tsp cream of tartar

75g caster sugar

3 medium eggs, beaten together

approximately 225ml cold milk

a little butter

Method

Have a smooth and heavy based frying pan, girdle or bakestone ready, and a little butter and a few sheets of paper towel to hand.

Sift the flour, bicarb, cream of tartar, and sugar together into a bowl (note: I didn’t actually do this step, just sort of whisked all the dry ingredients together, as I had to throw away mine… long story).

Add the eggs, and nearly all of the milk, only adding the last bit if needed, and beat together until you have a thick batter.

Heat the pan with a smidgeon of butter until it sizzles, then wipe the butter over the hot pan with the kitchen towel.

Drop about 30ml or 2 tbsp of batter onto the surface for each pancake, frying two or three at a time. When the air bubbles pop on top, flip over so that they are cooked on both sides:

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(note: I found it better to turn the pan down to a medium flame once I started to cook the pancakes, otherwise they cooked a bit fast)

Lay a clean tea towel over a cooling rack and put the cooked pancakes on top, folding the towel lightly over them to keep them warm and soft while you cook the rest.

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To go with them, I rustled up a bit of a fruity compote with the last bit of rhubarb.

Rhubarb, Apple, and Ginger Compote Recipe

Ingredients

60g Rhubarb, diced

150g Apple, diced

1/2 tsp ground ginger, or to taste

2 tbsp sugar, or more to taste

splash of water

Method

Add the ingredients to a small pan and gently heat until the fruit turns to mush.

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Mmmmmm!

Yummy!

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