Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breakfast
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb Plain white household flour
1 t Bicarbonate of soda
1 1/2 ts Cream of tartare
1 oz Caster sugar
1 Egg
1/4 pt Milk or cream
Sift the flour with the raising agents and stir in the
sugar. Make a well in the centre and break the egg
into it. Whisk the milk into the egg, then gradually
incorporate the dry ingredients to make a very smooth,
thick batter. Alternately, simply mix everything
together in a food processor. If time permits let the
batter stand for 30 minutes before cooking.
Heat a griddle, bakestone or cast-iron frying pan
until very hot - or cook direct on the hot plate of an
Aga. Grease your chosen surface lightly with buttered
paper, using just enough fat to prevent the pancakes
from sticking. Using a large metal spoon held point
downward, drop a few small rounds of batter on to the
hot surface. Space them well apart. Cook over steady
heat until bubbles rise to the surface and the
underside of the pancakes are browned - about 2
minutes. Loosen them gently with a palette knife, then
flip them over and cook for about 1 minute longer.
Makes about 16 pancakes. Source: Philippa Davenport in
"Country Living" (British), March 1989.
