Scots Pancakes - a/k/a "Dropped Scones"

1. 1

   Heat the griddle and grease lightly.

2. 2

   Sift all the flour and bicarbonate of soda into a bowl.

3. 3

   Add in the castor sugar, oil, egg and a little milk.

4. 4

   Stir into the flour and add enough milk to make a thick creamy mixture, approximately the consistency of very thick whipping cream.

5. 5

   Drop spoonfuls of the mixture onto the hot griddle and cook until they bubble on top.

6. 6

   Turn and cook on the other side until golden brown.

7. 7

   While cooking the rest of the mixture store the cooked pancakes between a small folded towel.

8. 8

   Serve the warm pancakes with butter and preserves.

9. 9

   In the unlikely event of there being any left-overs, they should be kept in an air tight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.