Scotch Pancakes, Drop Scones, Griddle Pancakes – whatever you choose to call them, these are definitely our favourite …
Stacked high and drizzled with syrup these are the ultimate Saturday brunch.
You will need:
220g (8oz) Spelt flour or your preferred brand of plain flour
2 teaspoons baking powder
300ml (1/2 pint) buttermilk or milk and yoghurt mixed together
2 medium free range eggs – lightly beaten together
25g (1oz) melted butter
To serve – lemon and sugar, maple or golden syrup. We also like yoghurt and fruit compote.
Sift the flour into a bowl and make a well in the centre.
Add the eggs and milk and mix well ensuring that there are no lumps remaining.
Lift the lid of your boiling plate on the Aga and preheat a griddle, or on a conventional hob, place a non stick frying pan over a medium heat. Using some kitchen towel, wipe a little sunflower oil over the griddle. Alternatively place a piece of Bake-O-Glide over the simmering plate of your Aga and cook directly onto this. Melt the butter and add to the batter.
Pour a tablespoon of batter on to the griddle or frying pan and watch for the bubbles to appear on the surface of the griddle scone. Using a palette knife, flip over and cook the other side.
Remove to a plate and keep warm in the simmering oven or on a protected lid of your AGA, or a pre-heated conventional oven, at 75 C or Gas Mark ¼.
Continue to cook the remaining pancakes and then serve with warmed syrup.
French pancakes or crepes
To make 10-12, you will need:
110g (4oz) Plain flour with a pinch of salt
300ml (1/2 pint) semi skimmed milk
2 medium free range eggs – beaten together
Tablespoon of melted butter
To make pancakes weigh flour into a large bowl and make a well in centre. Add eggs and milk. Beat well until there are no lumps remaining.
Preheat a small non-stick frying pan with metal handle on the floor of your AGA baking oven or on a conventional hob.
Add melted butter to pancake batter and mix well. Place frying pan on boiling plate or over a medium to high heat on your conventional stove. Wipe your pan with a little sunflower oil and kitchen paper, if necessary but ensure that there is no excess oil remaining.
Pour a tablespoon of batter into pan and swirl quickly around the base of pan to create a thin and even covering. When bubbles appear on surface and edges of pancake are crisp, flip over and continue cooking for a few moments.
Stack pancakes between sheets of baking parchment whilst continuing to cook remaining batter. Serve with lemon and sugar or fill with ricotta and spinach and coat in bechamel sauce for a tasty lunch.