Scotch Pancakes or Dropped Scones

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • ½ lb. (240 g.) self-raising flour
  • ½ teaspoon salt

Method

Mix together the flour and salt. Add the egg, well beaten, and the butter, melted. Mix with the milk to make a batter that will just drop from the spoon, like thick cream. Drop in tablespoonfuls on to a hot girdle, greased with oil, a little distance apart, and cook for 2 to 3 minutes, then turn and cook on the other side. Serve hot or cold.

A heavy frying pan can be used instead of a g