Catherine Brown

Scots Crumpets

Preparation info
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

Ingredients and Preparing the Girdle

Method

Mixing

As for Scots pancakes, except that the mixture should be thinned with more milk to make it runnier, about the consistency of single cream.

Cooking and Serving

Use a ladle to spoon some of the mixture onto the girdle – crumpets should spread to a thin large round about