Indeed, the longer you leave the batter to stand before you make the pancakes the better - up to a couple of hours. This lets the gluten develop and they will stay together. The pan must be hot, and the pancake cook quite quickly, we love them and eat them at all sorts of times in the year, not just Shrove Tuesday.
Are you using plain flour Biofreak? They don't work with self raising flour. A decent pan kept for that pancakes only (OK the odd omelette is allowed in it, but nothing else ever!), wipe the tiny bit of butter or oil out as Aster2 says, pretty foolproof. Keep them thin - an old Victorian recipe says they should be thin enough to read your love letters through - but I feel that putting them on the computer monitor could get messy!!!!!
1 egg, 3 oz flour, 5 fl.oz milk. Pinch of salt. That does enough for one; increase pro rata but those proportions work. Pan must be heavy and - crucially - hot. Butter or oil, but very little.
Tonight - first with savoury chicken mince (yes, I know, but I'm at my Aged Parent's and it's what she's decided); afters with lemon/sugar/jam etc. I often add sultanas and/or a little sugar for the pud ones.
Husband still not keen on me even attempting this year!!! - and dog's already hiding! We're having Bread & Butter Pudding which I can make!!!!! My Mum's a Scot so weaned on Scottish Pancakes and those I can make! - Great if you add a spoonful of golden syrup to the mix before you cook them.
My mum used to make us scotch pancakes for tea & they were a real treat.
The main difference between them & the usual pancake is that they are smaller, fluffier and thicker - much more like an American pancake. Traditional pancakes / crepes are made per Steve's recipe with plain flour. Scotch pancakes have a raising agent (eg baking powder) added to the mix.
Traditional crepes / pancakes are usually eaten with cutlery. Scotch pancakes are often treated much as a slice of toast and slathered with butter & jam and eaten using fingers.
They are also known as drop scones and pikelets - depending on where you live.
Heaven is ... sitting in the garden with a G&T and a cat while watching the sun go down
I have just made the batter for ours, I have sugar and lemon, hubby has Nutella or sugar and lemon. Diet out of the window today anyway ate 12 Jaffa cakes for lunch. Would that count as one of my five a day?
Posts
One other thing, leave the batter stand for at least half an hour, then the pancakes won't tear.
We only eat these - Scotch pancakes - the best kind
they don't make you fat, those virtual ones David. He;p yourself
...and oldest fairy made some before going to Uni this morning. She left some for us and some crumbs for the birds
I live in west central Scotland - not where that photo is...
Indeed, the longer you leave the batter to stand before you make the pancakes the better - up to a couple of hours. This lets the gluten develop and they will stay together. The pan must be hot, and the pancake cook quite quickly, we love them and eat them at all sorts of times in the year, not just Shrove Tuesday.
Are you using plain flour Biofreak? They don't work with self raising flour. A decent pan kept for that pancakes only (OK the odd omelette is allowed in it, but nothing else ever!), wipe the tiny bit of butter or oil out as Aster2 says, pretty foolproof. Keep them thin - an old Victorian recipe says they should be thin enough to read your love letters through - but I feel that putting them on the computer monitor could get messy!!!!!
Fairygirl , what's difference between Scotish pancakes & Pancakes ?
My recipe (from Phillip Harben):
1 egg, 3 oz flour, 5 fl.oz milk. Pinch of salt. That does enough for one; increase pro rata but those proportions work. Pan must be heavy and - crucially - hot. Butter or oil, but very little.
Tonight - first with savoury chicken mince (yes, I know, but I'm at my Aged Parent's and it's what she's decided); afters with lemon/sugar/jam etc. I often add sultanas and/or a little sugar for the pud ones.
NO maple syrup!
I believe the Scotch ones are thicker.
What's supposed to be shriven?
The only thing I ever liked about pancakes was when my Granma tossed them and they stuck to the ceiling
Husband still not keen on me even attempting this year!!! - and dog's already hiding! We're having Bread & Butter Pudding which I can make!!!!! My Mum's a Scot so weaned on Scottish Pancakes and those I can make! - Great if you add a spoonful of golden syrup to the mix before you cook them.
My mum used to make us scotch pancakes for tea & they were a real treat.
The main difference between them & the usual pancake is that they are smaller, fluffier and thicker - much more like an American pancake. Traditional pancakes / crepes are made per Steve's recipe with plain flour. Scotch pancakes have a raising agent (eg baking powder) added to the mix.
Traditional crepes / pancakes are usually eaten with cutlery. Scotch pancakes are often treated much as a slice of toast and slathered with butter & jam and eaten using fingers.
They are also known as drop scones and pikelets - depending on where you live.
I have just made the batter for ours, I have sugar and lemon, hubby has Nutella or sugar and lemon. Diet out of the window today anyway ate 12 Jaffa cakes for lunch. Would that count as one of my five a day?