FAT & SUGAR FREE CLASSIC PANCAKES

CLASSIC SCOTCH PANCAKES: WONDERFULLY FLUFFY, STURDY & VERSATILE

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 the pancakes can be topped 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.   

They are also still as frugal as they were when first posted in 2017

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

Cost: £1.70'ish (7/23) plus cost of sweeteners

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 eggs

   1 tsp cream of tartar

Method:

1. Sift flour, and baking powder if using, into a bowl.  Add sugar, if using; blend
2. In a jug, whisk milk and eggs.
3. Add liquid ingredients to dry; blend
4. Sprinkle over cream of tartar; blend.  Rest batter at least 20 mins.  If resting batter overnight, do not add cream of tartar until batter is at room temperature   
5. Heat dry griddle or pan to medium high; if you like, lightly brush pan with butter.
6. Dollop batter in heaping tablespoons; the first side will take about 3 mins.  Check it is golden brown by lifting up one side of the pancake with a spatula/fish slice.  
7. Flip when ready, squashing the pancake slightly.  The second side will take 2-3 minutes; ensure pancake is not gooey in the centre before serving.  

Tips: 

• the recipe makes great portable pancakes to take to work or on picnics.  Try Savoury Bacon & Corn Pancakes 
• for afternoon tea , add 4 oz/115 gms raisons or currants  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 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                              

                        More hot breads on Nav Bar: Recipes I 

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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.