Scottish Pancakes
Baking and Desserts • Scottish
Description
Scottish Pancakes
Ingredients
- Wheat Flour 10 oz
- Baking Powder 2½ teaspoons
- Salt ½ teaspoon
- Cinnamon ½ teaspoon
- Milk 15 fl oz
- Farm fresh eggs 4 pieces
- Powdered Sugar 0 oz
- Clarified Butter 5 oz
- Almond 1 teaspoon
- Egg white 6 pieces
- Safflower Oil 5 tablespoons
Step-by-Step Guide
Step 1
Sift the flour into a large bowl, add the baking powder, salt, and cinnamon. Mix with the powdered sugar (set aside 1 tablespoon of sugar for later).
Step 2
Whisk the egg yolks in a medium bowl until thickened. Then gradually whisk in the milk, clarified butter, and almond extract.
Step 3
Make a well in the flour mixture, slowly pour in the yolk mixture while continuously whisking until well combined.
Step 4
Pour the egg whites into a clean bowl and whisk until slightly frothy, then add the remaining sugar. Continue whisking. Fold into the batter.
Step 5
Place a large skillet over medium heat. Add a splash of sunflower oil (enough to coat the bottom), and wait until it heats up. Spoon the batter into the skillet to make 4 pancakes, each about 8-10 cm in diameter. Cook for 2-2.5 minutes until the bottom is golden, then flip and cook the other side for another 1.5-2 minutes until lightly golden.
Step 6
Remove the pancakes from the skillet with a slotted spoon and serve immediately, either dusted with powdered sugar or drizzled with maple syrup.
Step 7
Prepare the remaining pancakes in the same way, making 4 at a time, adding oil as needed. Pancakes are best served straight from the skillet.
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