These are sometimes called pancakes as they are
made with a batter not a dough. Being quick and easy to
make they are excellent for tea time. Makes about 15.
100 g self raising flour
2 tablespoons caster sugar
1 beaten egg
approx 150 ml milk
Method
Sift the flour into a mixing bowl and mix in the sugar.
Make a well in the centre and pour in the egg.
Stir in the milk gradually and mix to a cream batter.
The thicker the batter
the thicker the pancake will be.
Heat the bakestone and
grease it lightly.
Using a large spoon drop the batter off the point in round
'puddles' on to the bakestone, leaving space for spreading.
Cook over a moderate heat until the top surface is golden, turn
and cook the other side. When golden, lift off the
bakestone and wrap in a cloth. Serve as soon as possible
with butter, honey or preserves.
If any are left until the next day, they can be crisped under
the grill before serving.
For a change, 1 oz margarine can be rubbed into the flour and
sugar and six drops of lemon essence can be added to the batter.
THERE IS SKILL IN
ALL THINGS,
EVEN IN MAKING PORRIDGE
