Author Topic: Scotch pancakes (Read 4652 times)

bloomer · « **on:** June 03, 2015, 03:33:42 pm »

Does someone have a fool proof recipe for making Scottish style pancakes?

We love them but I haven't yet made them...

Wanted to try them on the weekend if anyone can help with a quick recipe and how-to guide...

Thanks

Womble · « **Reply #1 on:** June 03, 2015, 03:42:50 pm »

via Imgflip Meme Maker

Sorry Bloomer

Rosemary · « **Reply #2 on:** June 03, 2015, 05:49:28 pm »

8oz plain flour
1tsp cream of tartar
1 tsp bicarb
1oz caster sugar
pinch salt
1 egg lightly beaten
5fl oz milk

Heat the girdle and grease with a little sunflower oil.
Sift the dry ingredients, make a well and add the egg and the milk and beat it to form a batter.
Test the temperature of the girdle by dropping a tsp of batter on it. It shoudl form bursting bubbles in a few seconds. Turn the pancake which shuld be brown and cook the other side - you just have to gauge how long.

The batter should be quite thick so the pancakes aren't like crepes - they should be maybe 1/3" thick.

As you take the pancakes off the girdle, wrap them in a clean dry teatowel. You might need to add additional grease between batches.

Everyone has their own favourite. My Auntie Jenny made the best pancakes and used golden syrup instead of sugar.

bloomer · « **Reply #3 on:** June 03, 2015, 06:20:30 pm »

Thank you...

doganjo · « **Reply #4 on:** June 03, 2015, 10:32:40 pm »

Where's that recipe book we were all going to contribute to in memory of Wizard?

Photos of made recipes to me along with the recipe and I'll have a go.

DavidandCollette · « **Reply #5 on:** June 04, 2015, 08:56:41 am »

Rosemary I tried to follow your instructions but struggled to take the temperature of my girdle. How do you do that? My wood is concerned as well

Rosemary · « **Reply #6 on:** June 04, 2015, 05:15:29 pm »

Quote from: DavidandCollette on June 04, 2015, 08:56:41 am

Rosemary I tried to follow your instructions but struggled to take the temperature of my girdle. How do you do that? My wood is concerned as well

You can't take the temperature = you just have to try a wee bit of batter and see if it cooks quickly.

DavidandCollette · « **Reply #7 on:** June 04, 2015, 07:36:56 pm »

Of my girdle?

??

Dan · « **Reply #8 on:** June 04, 2015, 08:13:27 pm »

http://www.dsl.ac.uk/entry/snd/girdle
http://antiquekitchenalia.com/scottish-bakestone-girdle/

DavidandCollette · « **Reply #9 on:** June 05, 2015, 08:47:21 am »

Thank you. It'sbecause I am not from Scotland I don't understand these foreign tongues. From here on in I will read all posts with a Scottish accent

Dan · « **Reply #10 on:** June 05, 2015, 10:07:04 am »

Quote from: DavidandCollette on June 05, 2015, 08:47:21 am

Thank you. It'sbecause I am not from Scotland I don't understand these foreign tongues. From here on in I will read all posts with a Scottish accent

Only some members are in Scotland, and only some of those are Scottish...

The member map gives a good idea of the spread of TAS members: http://www.accidentalsmallholder.net/forum/index.php?action=googlemap

fiestyredhead331 · « **Reply #11 on:** July 05, 2015, 12:18:01 pm »

8 ounces self raising flour
4 ounces sugar
2 eggs
a dash of milk

mix to a batter consistency, have non stick pan or girdle on medium heat and off ya go

when you see bubbles appearing on the top, turn him over