Scoch Pancake Recipe?!
Answers: Can someone please find me a recipe for scotch pancakes?
Scotch pancakes
100 g (4 oz) Self Raising Flour
pinch salt
50 g (2 oz) caster sugar
1 medium egg
4 x 15 ml spoon (4 tbsp) milk to mix
few drops lemon essence,(optional)
1 Mix flour, salt and sugar, add egg and gradually beat in enough milk to make a thick batter.
2 Add essence, if used.
3 Cook 2 or 3 at a time by dropping spoonfuls of the mixture on a moderately hot, well-greased griddle.
4 Cook until the underside is golden brown and the top is covered with bubbles, about 3 minutes.
5 Turn and brown on the other side. Serve buttered, hot or cold.
N.B A baking griddle should be well-greased, then heated until a little water sprinkled on the surface skips about in balls, evaporating. A frying pan makes a good substitute
Here is a great site using the traditional recipe I have in a Scottish Cookery book:
http://bakingforbritain.blogspot.com/200...
These are lovely served with whipped butter and preserves ... and of course, a nice hot pot of tea!
Sorry - adding an edit here. If you don't have self-raising flour, here is a recipe using standard flour:
http://www.recipezaar.com/9770
Scotch Pancakes
INGREDIENTS
100g Plain Flour
1 teaspoon Baking Powder
Pinch of Fine Sea Salt
80ml Buttermilk
50ml Cold Water
2 Large Eggs (Beaten)
Sunflower Oil (For Frying)
Method
Makes 10-12 small pancakes
To make the pancakes, sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle. Whisk the buttermilk and water together. Pour the eggs into the middle of the well, followed by a good splash of the buttermilk mixture.
Gradually start to incorporate the flour into the wet ingredients, by whisking from the middle and working your way outwards until you have a thick but smooth paste. Now start to add the rest of the buttermilk mixture, adding just a little at a time and whisking thoroughly between each addition, until you have a smooth and lump free batter.
Heat a large heavy based frying pan and add a couple of teaspoons of sunflower oil. Wipe the pan with kitchen paper to grease the base of the pan evenly with oil. Pour a small ladle of the batter into the pan for each pancake. Fry for 1 minute until golden brown underneath, then flip over and cook for a further 45 seconds–1 minute on the other side (they should puff up). Continue with the rest of the batter, frying in batches of 2-3. Keep the pancakes warm in a low oven.
For The Bananas
INGREDIENTS
4 Large, Just Ripe Bananas (Sliced Lengthways)
50g Caster Sugar
50g Unsalted Butter
Good Splash Of Rum
Vanilla Ice Cream (To Serve)
2 teaspoons Water
Method
For the bananas sprinkle the sugar into a heavy based non-stick pan and melt the sugar over a moderate heat. Once the sugar has completely melted, turn the heat to high and cook to a mid-golden brown.
Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum and flambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water, remove from the heat and stir to loosen the mixture.
Serve 2 pancakes per person with the bananas and a scoop of vanilla ice cream on top. Drizzle with the caramel sauce from the pan and serve straight away.
JM