CLASSIC SCOTCH PANCAKES, No/low sugar, Fat-free, Make-ahead, Easy-peasy

CLASSIC SCOTCH PANCAKES: WONDERFULLY FLUFFY, STURDY & VERSATILE

first posted 2016; updated 7/24

Scotch Pancakes:
Plain or with fruit for breakfast, savoury for transporting and sweet for tea

17/8/15

Classic Scotch Pancakes are a boon in busy households; the batter can be made the night before.  They are the most wonderful of pancakes, due one suspects, to Cream of Tartar which replaces baking powder.  It gives a unique texture and taste which will help children at breakfast settle down happily.   

Fresh fruit can be stirred into the batter just before cooking (Blueberry Pancakes), or they can be served with a low-sugar nearly-instant fruit compote.  Cupboard staples maple syrup, jam or honey can also accompany the pancakes.  

The recipe is versatile; it makes plain, sweet or savoury pancakes which can be eaten hot or cold.   

Leftovers will keep 2 days in the fridge.  Otherwise freeze flat, bag up and defrost individually when needed.  

Cost: £1.75'ish

Makes: 16-18

Ingred:

  
   8 oz/226 gm self-raising flour (plain flour: add 1 1/2 tsp baking powder)
    1-2 tsp sugar (opt)
   275 ml/1 1/4 cup less 2 tbsp whole milk

   2 med eggs

   1 tsp cream of tartar

Method:

1. Sift flour, and baking powder if using, into a bowl.
2. In a jug, whisk milk and eggs.
3. Add wet ingredients to dry.  Stir until mixed.
4. Sprinkle over cream of tartar; blend.  Rest batter at least 20 mins or overnight.
5. When ready to cook, allow batter to come to room temperature 
6. Start heating up griddle or pan to medium high.
7. Lightly brush pan with butter.
8. Dollop batter on to pan in heaping tablespoons; if you like, use back of the spoon to lightly spread and slightly flatten the batter to encourage even cooking. 
9. The first side will take about 3 mins.; you'll see little holes appear in the top of the batter.  Check it is golden brown by lifting up one side of the pancake with a spatula/fish slice.  
10. Flip when ready.  The second side will take 2-3 minutes.  Try not to rush; there is nothing worse than biting into a pancake still gooey in the centre!  
11. Serve or keep warm in the lower half of a low oven, separated with squares of greaseproof paper, covered with a clean tea towel

Tips: 

• if eggs are large, reduce abount of milk - batter should be on the thick side
• the recipe makes great portable pancakes to take to work or on picnics.  Try Portable pancakes: savoury bacon & corn 
• for an afternoon tea version, add 4 oz/115 gms raisons or currants which have been soaked overnight in orange juice or tea and drained.  Add 2-4 tbsp sugar to the batter (opt)
• Cold plain pancakes are delicious buttered and slathered with fruit compote
• Cream of Tartar is sold in the baking powder/soda section (it's also used in making meringues)
• 67 finds wheat best for this recipe 
• the recipe halves nicely OR one recipe can do double-duty making both savoury and sweet pancakes  

                            

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.