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225g self-raising flour
a pinch of salt
50g caster sugar
280ml whole milk
2 large free-range organic eggs
2 tablespoons sunflower oil
butter, for frying
Serve the Scottish pancakes with
clotted cream, jam, maple syrup, treacle, honey or yogurt
This year we are baking Scottish pancakes, after all, it is Dutch National Pancake Day! For us, this is the day that welook for different pancakes than usual. We also really like regular pancakes and we eat them all year round. But on this special day we would like to try a special pancake and we look forward to this ones.
How to bake Scottish Pancakes
Sift the self-raising flour.
Stir in the sugar and salt
Beat the eggs into the milk.
Make a well in the flour.
Pour the milk mixture gradually into the well while stirring.
Stit the batter until smooth and then add the tablespoon of sunflower oil.
The oil has to be stirred into the batter briefly but firmly, until it is well combined.
Now place a frying pan on medium heat, warm the pan up and melt a knob of butter in it
Heat the oven to low temperature, place a plate inside and turn the oven off
Allow the butter to melt.
Spoon two ladles batter in the pan.
When bubbles appear on top, flip over!
Place the pancake on the warm plate.
Keep baking until all the batter is used up (after 8 - 10 pancakes)
Here we choose maple syrup and old-fashioned treacle (Dutch stroop), but also clotted cream and cherry jam, very delicious!