This recipe is one I have been making all my married life. It comes from, The Molly Weir's Recipe book which was the first cook book I bought just after getting married and has given me good service ever since. Some may remember Molly Weir was Dr. Finley's house keeper.
SCOTCH PANCAKES DROP SCONES
A great way to use up that jar of jam found at the back of the cupboard. Also great with butter, lemon juice and Maple syrup.
Put dry ingredients into a bowl and mix lightly. Drop egg into centre and gradually draw in the flour, ext., Add the milk and continue beating until the mixture forms bubbles on the top. Mixture should be not to
thick and not to thin. Cover with a cloth and leave for an hour or two or as long as you can afford. (Can be used right away). Beat again before using and bake desert spoons of batter on a hot girdle, or frying pan, greased lightly between each batch of pancakes, to prevent sticking. When the bubbles, which have formed on the top of each pancake burst into tiny holes, it is ready for turning. Cook the other side till firm to touch. Best served warm but will keep in airtight container till the next day.Enjoy!
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