These are really excellent – once you’ve made them once you’ll never stop.
In Scotland these are eaten spread with butter with a cup of tea as a sweet snack – they are part of our national heritage.
Top Tip: Watch how you drop the pancakes on the dry pan – take your time and aim for getting a circle – drop batter in the same position don’t move your hand around. Also if your pan isn’t hot enough to start then the pancakes will stick and end up a horrible mess. I am dead posh and use a special pancake dropper thingy!
Wot u need
140g self raising flour
1 flat tsp (5g) baking powder
1 dessert spoon (15g) caster sugar
1 dessert spoon (15g) golden syrup
1 medium egg
Milk to bind
Pinch of salt
How u do it
Mix the flour, baking powder, sugar and salt together. Add the syrup and egg and a splash of milk – mix. Keep mixing till you get a smooth batter that drops slowly off the back of a spoon – too thick and the pancakes will be minging. Set aside in fridge for 30 mins to let the mixture rise a little and take in some air. After 30 mins mix again and add more milk if required. Heat a griddle or non-stick frying pan (don’t add any fat, oil or grease) then turn down to medium. Drop a spoonful of the batter off a spoon and leave for three minutes till bubbles appear. Turn and cook for two minutes. Should make about six pancakes.
Serve cool with butter or hot with crispy bacon and maple syrup – this recipe makes the absolute best American style pancakes!!!!
TOP TIPS: This is really important. Ensure the batter isn’t thick or thin. Err on the side of thinner – should ribbon when dropped back into batter!
Also, as soon as you see bubbles appearing across each pancake flip or they could burn.