Makes 12 pancakes
Scots pancakes are cooked on a hot girdle and are entirely different to crepes (also known as pancakes in Britain).
8 oz plain white flour
2 teaspoons bicarbonate of soda
Large pinch of salt
1 tablespoon castor sugar
2 tablespoons oil
Milk to mix
Heat the girdle and grease lightly.
Sift all the flour and bicarbonate of soda into a bowl. Add in the castor sugar, oil, egg and a little milk. Stir into the flour and add enough milk to make a thick creamy mixture, approximately the consistency of very thick double cream.
Drop spoonfuls of the mixture onto the hot girdle and cook until they bubble on top. Turn and cook on the other side until golden brown. While cooking the rest of the mixture store the cooked pancakes between a small folded towel. Serve the warm pancakes with butter and preserves.
In the unlikely event of there being any left-overs should be kept in an air tight container.