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Breakfast >  Scotland >  Scots Pancakes >

 

Scots Pancakes

Also known as Dropped Scones

• 1 C flour

• 2 tsp. baking soda

• Large pinch of salt

• 1 TBS sugar

• 2 TBS oil

• 1 egg

• Milk to mix and moisten

Heat a griddle or electric skillet and grease lightly. Sift the flour and baking soda into a bowl. Add the sugar, oil, egg and a bit of milk, mixing well. Add enough milk so that the mixture has a thick, creamy consistency (almost like thickened cream). Drop spoonfuls of the mixture onto the hot griddle, and cook until pancakes bubble on top. Turn with a spatula and cook other side until golden brown. While cooking the rest of the mixture, store cooked pancakes between a small, folded towel.

 

Suggestion: Serve warm pancakes with butter and preserves.

 

Related Link:

Food Fare Culinary Collection: Scottish Vivers

 

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