scotch_pancakes

Apocalypse notes

Scotch pancakes heartier & more filling than other pancake recipes, and they have a tasty crispy edge. They’re not thin like crepes but they’re not as airy as American pancakes; basically these are like the pancakes you get at Tescos or M&S, and this is a super quick, clean, tasty recipe.

The consistency means they keep their heat better, so you don’t end up with cold pancakes or drying them out in the oven when you’re waiting on the rest of the batch to cook.

Also, because they’re fried in oil you won’t end up with a smokey pan and kitchen after every other pancake like you do when cooking with butter. I like that there is no pfaff with melting butter, so the mix takes less than 5 minutes to make, then just cook them up on a medium heat, one minute each side, and they’re done.

This will make about 8-10 pancakes.

Apocalypse recipe rating 5/7

Ingredients

• 200g plain flour (1 + a two-third cup)

• 1 tbsp baking powder

• 1 tbsp caster sugar

• 1 pinch of salt

• 1 tsp cinnamon

• 1 large egg

• 300ml milk (1 + a fifth cup)

• Oil for cooking

Method

The mixy bit

Add the dry ingredients to a bowl and mix together.

Add the egg and milk and whisk together with a hand whisk or fork.

The pan bit

Heat the oil in the pan on a medium heat.

Take a ladel of the mix and drop in the pan. The pancakes should be about 10cm in diameter.

Fry on one side for 1 minute. Little pockets of air will begin bursting on the top. That’s when you know to flip them over.

Gently flip over and cook the other side for 1 minute.

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Serve with butter and syrup and a big mug of coffee.