Scotch Pancakes

A few weeks ago I had an addiction for cookies. At the time the supermarket had bags of dried cranberries and blueberries reduced, I bought quite a few bags! I sickened myself with the white chocolate and cranberry cookies so was left with a cupboard full of berries.

Today I decided it was time to find a use for al these berries. Someone suggested pancakes. Fantastic idea as I’ve had my Nan’s old fashioned girdle pan in my cupboard for years waiting for me to make Scotch pancakes (also known as dropped scones). I used the recipe below but added a handful of cranberries. My nine-month-old daughter devoured one for her afternoon snack. They can be eaten warm or left to cool. I prefer them warm with butter melted on top.

120g self-raising flour
small pinch salt
30g caster sugar
1 egg
1/4 pint milk

1. First grease your girdle.
2. Sift the flour into a bowl and add the pinch of salt, then the sugar.
3. Whisk the egg and milk together
4. Pour the egg and milk liquid into the dry ingredients, and mix to form a smooth batter.
5. When your girdle is hot enough, use a tablespoon to drop the batter onto the girdle.
6. When the surface of the pancake has become covered in bubbles it is ready to be turned (use a palette knife). Don’t worry if it doesn’t look brown enough, you can always cook it a little longer on that side later. In a minute or two the pancakes will be cooked through.