Recipe: Scotch Pancakes

Made these myself recently.  I had never made pancakes before until recently, the first attempt did not go too well, the recipe I used suggested a high heat which left me with burnt pancakes and it was missing what I would suggest is a vital ingredient for Scotch Pancakes: Golden Syrup. Without the golden syrup they tasted quite bland and unlike any I had ever tasted (Scotch pancakes are very sweet tasting), plus my Mother made the absolute best pancakes and she ALWAYS used it (sadly, she never wrote the recipe down so I had to try and remember what she used to do). This batch (attempt no 2) turned out perfectly, not quite as good as Mums, but I am happy with them and would not be ashamed to serve them to anyone.

I am told that these are best cooked on a girdle (griddle in England, girdle is the correct term in Scotland) but most people of my generation (or even my Mums, my Granny did have one which I think my Auntie might still have) do not own one but a heavy based frying pan will do.  When cooking keep on a low heat, if it is not ready you can always wait a little bit longer, these do cook really quickly and burn easily.

Best Served hot with butter.

120g Self raising flour
 30g  Caster Sugar
   1    egg
1/4 pink of milk
Golden syrup- use as much as you feel necessary

A small amount of butter on pan to help cook it

1) Sift Flour into bowl
2) Add Sugar
3) Crack egg into milk, whisk
4) Pour wet into dry, mix into smooth batter
5) Add golden syrup
6) Pour some batter onto pan (I use a ladle to make 4 pancakes at a time)
7) Turn using a pallet knife, until a light golden colour (see picture)