Wednesday, 7 November 2012

Scotch Pancakes

It has been getting pretty chilly around here in London. The British weather is really kicking in, not that there hasn't been any rain for the past few days...
Nothing better than pancakes to make you happier, eh?!

Scotch pancakes -

 Pancakes have always been a favourite of mine. They are so easy to "flip up" and the ingredients always seem to be on hand. Hence why it has been a reoccurring treat that I always make with my mum and sister after school in primary school. What a lovely memory :')

Scotch pancakes -

As a pancake-lover, I have already blogged about pancakes in Easter when the daffodils were just springing up in the garden. You can also tell how old the blog post is! 
I think that it is about time to bring fame to these glorious pancakes now - introducing: Scotch Pancakes (also known as drop scones)

Scotch pancakes -

They are deliciously soft, hearty pancakes and are great with any topping or just by itself. I, myself couldn't resist munching on a few on its own before I had the chance to get out my toppings! To add a bit of zing to it, you can try sprinkling your favourite spices like cinnamon, nutmeg and mixed spice.

Scotch pancakes -

Pictured, I have peanut butter choc chip and honey and crème fraiche. I have also later used some sweet strawberry jam, just for the "summery" side of things in this harsh rainy weather. If only I didn't run out of nutella on my toast for breakfast...
Cook up a batch, its not very hard at all (there really are no excuses!)

Scotch pancakes -

Scotch Pancakes
125g self raising flour
3 tbsp caster sugar
1 medium egg, beaten
150ml milk
vegetable oil to grease
All your favourite toppings! E.g. jam, butter, creme fraiche, peanut butter, choc chips, honey, maple syrup, lightly whipped cream, spices, cream cheese

1. Mix flour and sugar in a large bowl. Make a well in the centre and mix in egg. Working quickly and lightly, add the milk to make a batter consistency like thick cream.
2. Place spoonfuls of the mixture onto a oiled hot griddle or heavy-based frying pan and cook. When bubbles rise to the surface and burst, turn over (about 2-3 mins)
3. Cook for another 2-3 minutes until golden brown. Remove from the heat and place onto a clean teatowel. Cover with another teatowel to keep the pancakes moist.
4. Serve warm with your favourite toppings!


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