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Ingredients
- 4 tablespoons self-raising flour
- 1 egg
- 1 cup milk
- little oil
Method
- Put the flour (and cream of tartar and bicarbonate of soda if using plain flour) into a bowl.
- (Use a medium-sized saucepan if you don't have a bowl.)
- Add the egg, and beat it into the flour, gradually adding the milk and beating to make a smooth batter.
- (Use a hand or electric mixer if you have one, but you get just as good a result using a wooden spoon or fork).
- The batter will be much thicker than pancake or Yorkshire Pudding batter.
- Heat a clean frying pan, or a griddle (a flat iron pan for baking cakes), over a moderate heat.
- When it is quite hot, but not burning, grease it lightly with the oil or lard, and drop one tablespoon of the batter at a time onto the pan.
- Drop the tablespoonfuls so that they fall far enough apart from each other to allow room for each of them to spread slightly.
- You can probably cook 3-4 pancakes at a time.
- Cook for 1 1/2-2 minutes, until there are little bubbles on top of the pancakes and the underneath is light brown.
- Turn them over gently with a knife and cook the other side for a few minutes.
- Remove them from the pan and place them on a clean cloth, folding it over to keep the scones moist as they cool.
- Serve with lots of butter, jam, or clotted cream for a treat.