13 April 2016

Scotch Pancakes or Drop Scones

We called the drop scones... it gets a bit confusing. Whatever they are my boys LOVE them. That's because they contain some sugar which I never realised until I had one last week having not tasted them since I was about 8. I have happy memories of my mum making us these and, of course, wanted my children to have the same, so I turned to my newest treasured possession, my mother-in-laws much-annotated Constance Spry cookery book and found her version.

My sister said these were the best she'd ever had which was nice of her, I was a bit panicked as I didn't have any baking powder so I left that out and they were absolutely fine. I've left the baking powder in the recipe below but I made them again with the baking powder and and they were exactly the same.

I melted some butter in a mug to brush on the bottom of my mini sauce pan. These are a bit more faff than a regular pancake but for tea time they are perfect. These also have a lot less sugar than the bought ones...

Scotch Pancakes

Makes about 15 drop scones 

225g flour
½ tsp bicarbonate of soda
½ tsp cream of tartar
½ tsp baking-powder
1 tbsp syrup
a nut of butter
1 tbsp sugar
1 egg
½ pint fresh milk (approx)

I melt some butter in a mug in the microwave so I can brush it on the frying pan for speed. I use a small frying pan for this and a serving spoon seems to give about the right amount of batter.

1. Mix all the dry ingredients, rub in the butter and add the syrup.

2. Add half the milk, mixing well iwth a wooden spoon, then break in the egg, beat well and add the remaining milk.

3. The mixture should just drop from the spoon (HENCE THE NAME YOU SEE!!!)

4. Allow to stand for 10-15 minutes, no longer.

5. Heat a well-greased pan and when really hot drop the mixture in spoonfuls and bake for about 3 minutes on each side until golden brown (they get quicker each time).

To keep the scones warm and soft wrap in a clean cloth. These are fine re-heated in the toaster the next day. 

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