*  Exported from  MasterCook  *
 
                              SCOTCH PANCAKES
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Breakfast
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   lb           Plain white household flour
    1       t            Bicarbonate of soda
    1 1/2   ts           Cream of tartare
    1       oz           Caster sugar
    1                    Egg
      1/4   pt           Milk or cream
 
   Sift the flour with the raising agents and stir in the
   sugar. Make a well in the centre and break the egg
   into it. Whisk the milk into the egg, then gradually
   incorporate the dry ingredients to make a very smooth,
   thick batter.  Alternately, simply mix everything
   together in a food processor. If time permits let the
   batter stand for 30 minutes before cooking.
       Heat a griddle, bakestone or cast-iron frying pan
   until very hot - or cook direct on the hot plate of an
   Aga. 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. Space them well apart. Cook over steady
   heat until bubbles rise to the surface and the
   underside of the pancakes are browned - about 2
   minutes. Loosen them gently with a palette knife, then
   flip them over and cook for about 1 minute longer.
   Makes about 16 pancakes. Source: Philippa Davenport in
   “Country Living” (British), March 1989.
  
 
 
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