Dec 142008
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After trying a few recipes, I have landed on this one on the BBC that made really good pancakes this fine Sunday morning. I used butter in the mix rather than oil, and I think it gives them that nice sharp edge they need.
BBC – Food – Recipes – Fluffy American pancakes.
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Challenge you to try this recipe. It’s old style, probably dating from the early 19th century.
I’ve taken it from The Scots Kitchen; its lore and recipes, by F. Marian McNeill.First published 1929.
Scots Pancakes
Flour, cream, eggs, lemon, sugar, ratafia, butter or lard
Mix with three tablespoonfuls of flour a little cream, add the beaten yolks of three eggs, then mix in half a pint of cream, the grated rind of half a small lemon, a dessertspoonful of pounded sugar, and a little ratafia. When the batter is very well beaten and just before using, mix in the whites of theeggs beaten to a stiff froth. Put a little butter or lard into a frying-pan and when hot pour in a teacupful of the batter; shake it and when firm prick with a fork but do not turn it; hold it before the fire for a minute to brown. Serve them with pounded loaf sugar strewed over them.
the trick to getting the crispy edge is to heat equal parts olive oil and butter in the pan to cook the pancakes in… Highland Sugar Works is a fantastic mix (the best shortcut) if you’re not in the mood to make it from scratch…
hi michael… been wondering where you have been all these years… if you get a minute, drop me a line or more – love to hear from you.
jane