Pancake (drop) Scones
Over a year ago
3,815 views
Ingredients
- 225gr 8oz Plain Flour
- 1 heaped tspn Cream of Tartar
- 1 level teaspn Bicarb. of Soda
- 1 Egg
- pinch Salt
- 300ml ½pint Milk
- 25gr 1oz Margarine
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
These are wonderful with bacon, egg and maple syrup.
Or add 1 tblspn caster sugar to the mix and make them sweet for tea with butter and jam.
Method
-
1
Sift flour, cream of Tartar, bicarb and salt into a bowl.
Mix egg and milk together and very graduaolly stir it into the flour mixture, keeping a smooth consistency. It should be a thickish dropping consistency.
Brush a heavy bottomed frying pan with marg and heat.When hot drop tablespoons of the mixture into the pan. After about 2 mins when bubbles appear on the surface flip the pancakes over and cook on the other side for about 2 minutes..
Pile scones in a clean, folded tea-towel to keep warm and moist.
Serve a.s.a.p.
Comments (0)