Scottish Pancakes
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| 1 cup | all-purpose flour |
| 2 | tblssugar |
| 1 tsp | baking powder |
| 1/4 tsp | baking soda |
| 1/2 tsp | lemon juice or vinegar |
| 3/4--1 cup | milk |
| 1 | egg, lightly beaten |
| 2 Tbsp | butter, melted |
| | extra melted butter |
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| sift flour, sugar, baking powder, and soda into a medium-size mixing bowl. |
| add juice or vinegar to the milk to sour it; allow to stand for 5 minutes. |
| make a well in the center of the dry ingredients and add the egg, 3/4 cup |
| milk, and the butter; mix to form a smooth batter. |
| if the batter is too thick to pour from the spoon, add remaining milk. |
| brush base of frying pan lightly with melted butter. |
| drop 1-2 tablespoons of mixture onto base of pan, about 3/4 inch apart. |
| cook over medium heat for 1 minute, or until underside is golden. |
| turn pancakes over and cook the other side. |
| remove from pan; repeat with remaining mixture. |
| makes: about 16 pancakes |
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| william barfieldsr |
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| (ID: 10315) Mirror: rec.food.recipes: Fri, Oct 24, 2003 |