Scotch pancakes

I found these in nigella’s feast cookbook when I was cooking the wedding biscuits last week. I was interested as the ingredients are cheap and things you have in, but in the shops 6 scotch pancakes costs 69p! These were great. I have frozen a fair few so will comment when I defrost them on how they cope. Next time I’m going to try the flavour I actually buy, which is lemon and raisin. If that works it will be brilliant!

1/2 tsp white wine vinegar
150ml milk (great for using it up)
110g plain flour
1/2 tsp bicarb
1 egg
1 tbsp oil
1 tbsp golden syrup

Put the vinegar in the milk to sour it and set aside
Put flour in a jug or bowl and add bicarb
In another bowl put the egg and oil (I measured this quite carefully) then syrup (she suggests you use the oily spoon but I don’t bother with this, I just used a normal tablespoon)
Whisk these wet ingredients then add the milk and whisk
Add this to the dry ingredients and whisk to make a batter
Heat a non-stick pan without oil
Put blobs of about 1/3 ladle in the pan (about 3 fit each time)
When bubbles appear, flip and cook the other side
It gets hard not to burn them as you’ve cooked a few, you might even want to take a break

Nigella reckons you make about 20

I have now tried these out with lemon and raisins and they’re even better. I used lemon essence to make them more lemony and just a big handful of raisins in batter, as the ones you buy are very heavy on the raisins. I also turned the heat right down when cooking them and they didn’t burn at all! Will be making this version next time as they’re even nicer!

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