Seriously, they are that good. I was given the recipe by a lovely lady from the island of Jura who made the lightest, fluffiest, most delicious pancakes I’d ever tasted. I had a suspicion that her superlative pancakes were only so good because of her 40 years service at a cooker – she truly is one of those Scotswomen of whom it’s said “born with a rolling pin in her hand”
But I was wrong. Even a novice pancake maker can do this. You doubt me? My 3yo did the mixing of these – I just did the measuring and frying.
If you only make one recipe from this here blog, please, I urge you, make this one.
4oz self raising flour
1/4 tsp cream of tartar
1/4 tsp bicarbonate of soda
a spoonful of sugar (as much as you like, really – I usually use a dessert spoon)
one egg made up to 5fl oz with milk (full fat, if poss)
Stir together the dry ingredients, make a well then whisk in the wet stuff til relatively smooth. It’ll not kill the pancakes to have a few lumps, just make sure there aren’t any big streaks of dry flour. The batter will be quite thick.
Heat a frying pan or griddle (or girdle) to good and hot. Grease it quite lightly with a knob of butter and a few drops of veg oil to carry the butter. Drop spoonfuls of batter and cook over medium high heat until little bubbles form on top and the top also has formed a sort of skin – it shouldn’t look wet any more.
Carefully flip them over with a spatula. These are not the ‘flipping’ sort of pancake! Cook on the other side for a minute or so, until golden brown.
Transfer the warm pancakes directly to a plate and eat, or store in a teatowel until you’re ready – the tea towel will stop them becoming hard as they cool. Eat liberally spread with butter and jam, honey or golden syrup.
Makes enough for a ladies coffee morning, an afternoon snack for a few kids or just a wee treat. (ie.10)
Do tell me if you have a go?