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Scotch Pancakes

Ingredients:

1/4 lb of plain white household flour.
1 1/2 teaspoon of cream of tartar.
1 teaspoon of bicarbonate of soda.
1 oz of caster sugar.
1 medium egg.
1/4 pint of milk.


Preparation:

Sift the flour with the raising agents and stir in the sugar.

Make a well in the middle, then break the egg into it.

Whisk the milk into the egg, then gradually add the dry ingredients to make a smooth, thick batter.

Allow the batter stand for 30 minutes before cooking.

Heat a griddle or cast-iron frying pan until very hot. Grease your chosen surface lightly with buttered paper, using just enough fat to prevent the pancakes from sticking.

Using a large metal spoon held point downward, drop a few small rounds of batter on to the hot surface, spacing them well apart.

Cook over steady heat until bubbles rise to the surface and the underside of the pancakes are browned (takes around two minutes). Loosen them gently with a palette knife, then flip them over and cook for around one more minute.













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