Scottish pancakes recipe

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  • Serves 10
  • 5 mins to prepare and 25 mins to cook
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Customer recipe by Eunice Farquhar
Added 55 months ago

I like making these for the children for an after school snack. You caould make a double batch and freeze some.

Put a large non stick frying pan on your cooker and turn it onto a med/high heat.

Sift all the dry ingrediants into a large bowl and make a well in the centre.

Break your egg into the well, and add in roughly half of your milk, stir well. Keep adding the milk and stirring well till you have a nice smooth batter.

Drop a spoonfull into the middle of your frying pan and leave it till the bubbles start to rise, when they do (and before they burst) flip the pancake over, I use a fish slice for this. Leave it for roughly the same time on this side so that it browns nicely.

Lift your pancake out of the pan and pop it onto the middle of a tea towel on top of a wire rack. Now keep making them till all the batter is used up, but after the first one (which always turns out a bit dodgy) you can do two or three in the pan at once.

Best served warm with butter and jam, they're yummy with a blob of cream too or some syrup!

These are good for using up milk that is on the turn, too sour too drink, but not lumpy. You can also add in any wee bit of cream that needs used up, they won't be so light but still scrumptious.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 8oz Self raising flour
  • 1tsp cream of tartar
  • 1/2 tsp Bicarbonate of soda
  • 1oz Caster sugar
  • 1 Egg
  • 8floz Milk
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