Scotch Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
8 oz self-raising flour1 tsp baking powder2 oz granulated sugar1 large egg, beatenmilk to mix - about 1 cup1 tsp rapeseed oil
1. Sift the flour into a bowl and add the sugar and baking powder.
2. Beat the egg with a little of the milk and add into the dry mixture. Keep adding milk until the batter resembles thick, but not whipped, cream. It should pour slowly off the spoon. You may not need all the milk, or you may need a little more. Stir in the oil.
3. Heat a non-stick crepe pan, traditional girdle or heavy frying pan. Spray and wipe the pan with non-stick spray or you can wipe it with a piece of kitchen towel dipped lightly in oil or margarine. It is important not to leave any grease on the hot surface or the pancakes will scorch.
4. Drop tablespoonfuls of batter onto the hot pan and watch carefully. They should not sizzle too much. When bubbles appear on the surface and just begin to burst, turn the pancakes over and cook the other side.
5. Keep the cooked pancakes warm wrapped in a clean tea towel while the others are cooking.
6. Serve buttered or with maple syrup and bananas or any way you like your pancakes.
Serving Size: makes 24 pancakes
Number of Servings: 24
Recipe submitted by SparkPeople user TWINNYGRAN.
2. Beat the egg with a little of the milk and add into the dry mixture. Keep adding milk until the batter resembles thick, but not whipped, cream. It should pour slowly off the spoon. You may not need all the milk, or you may need a little more. Stir in the oil.
3. Heat a non-stick crepe pan, traditional girdle or heavy frying pan. Spray and wipe the pan with non-stick spray or you can wipe it with a piece of kitchen towel dipped lightly in oil or margarine. It is important not to leave any grease on the hot surface or the pancakes will scorch.
4. Drop tablespoonfuls of batter onto the hot pan and watch carefully. They should not sizzle too much. When bubbles appear on the surface and just begin to burst, turn the pancakes over and cook the other side.
5. Keep the cooked pancakes warm wrapped in a clean tea towel while the others are cooking.
6. Serve buttered or with maple syrup and bananas or any way you like your pancakes.
Serving Size: makes 24 pancakes
Number of Servings: 24
Recipe submitted by SparkPeople user TWINNYGRAN.
Nutritional Info Amount Per Serving
- Calories: 52.3
- Total Fat: 0.7 g
- Cholesterol: 8.5 mg
- Sodium: 147.0 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 0.3 g
- Protein: 1.5 g
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