Wehey it’s Pancake Day! Okay I know we can all make pancakes any day of the year, but there is just something about this being their special day, kind of the birthday for pancakes that makes it special and makes you want to get out the flour and milk and get going in the kitchen.
Now there are pancakes and there are pancakes. There are crepes and stacks and dropped scones and oh whatever you want to call them. They can be flavoured with jam, lemon, nutella, blueberries, maple syrup, bacon and all sorts of goodies.
Here is my recipe from my book Simply Scottish Cakes & Bakes for Porridge Pancakes – come on I am in Scotland and we just have to get the national dish into as many things as possible!
These are fun, tasty and healthy too (well oats are nutricious and calming so make a great way to start your day) even though you may well add a few naughty goodies like syrup and sugar on top. Throw in a few fresh berries to compensate and the Calorie Fairy will never notice.
- 150g/5oz plain (allpurpose) flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 60g/2oz soft brown sugar
- 25g/1oz quick cook porridge oats
- 1 egg
- 237ml/8fl oz milk
- 25g/1oz butter
- Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl and stir in the porridge oats and sugar.
- Melt the butter in a small pan and remove from heat, beat in the egg and the milk and then pour this into the bowl of dry ingredients.
- Lightly grease a girdle (griddle or any heavy based frying pan) and place on medium heat.
- Drop spoonfuls of the batter on to your pan (this is why Scottish people call pancakes Dropped Scones because the batter is dropped into the pan).
- Little bubbles will appear on top when they are ready to flip over.
- Cook until nicely golden on both sides.
- Serve with honey, syrup, sugar, jam or jelly, whatever you fancy!
What will you be serving with your pancakes today?