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.
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
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:
(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.
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
60g Rhubarb, diced
150g Apple, diced
1/2 tsp ground ginger, or to taste
2 tbsp sugar, or more to taste
splash of water
Add the ingredients to a small pan and gently heat until the fruit turns to mush.