My recipe for the best ever pancakes - these are what some people call drop scones, Scotch pancakes or gridle cakes - but they are the ones we like best in this house - they are thick and fluffy a bit more like the pancakes or hotcakes we used to get for breakfast in Canada.
200g self-raising flour
50g caster sugar
1/2 pint of whole milk (or buttermilk)
pinch of salt
(makes around 15 large-ish pancakes)
Put the flour and sugar in a bowl, beat in the eggs and milk until you have a thick custardy batter (add your pinch of salt). I cook these on the simmering plate of my Aga, but you can use a thick bottomed frying pan, lightly grease with some vegetable oil. Pour on your pancakes - make them whatever size you like, about 15cm in diameter is everyone's favourite size in our house. Watch them cook until the bubbles in the batter around the edges have started to pop, then flip them over with a metal spatula (no throwing these ones in the air). Cook on the other side for a few minutes, then transfer to a warmed dish or a clean teatowel while you make the others.
I sometimes put fresh blueberries in the batter too. Serve with fruit, bacon and maple syrup for brunch or with jam and butter for tea-time.
The Rat Inn, Northumberland
1 week ago