A small sweet pancake, which needless to say contains no Scotch as the name has stuck from the old corruption of Scots. This recipe is practically foolproof if you can get the heat just right and keeps slightly better than most pancake recipes because of the oil. I use a heavy base pan as it's easier to maintain a suitable heat. Try to use a good non-stick pan as these are better if the pan does not have to be greased.
1 cup self-raising flour
2 teaspoons baking powder
1/2 cup sugar
1 beaten egg
150m milk
50ml oil
Sift flour, baking powder and sugar. Mix oil, egg and milk and add to dry ingredients as lighly as possible. Rest in fridge for half an hour. Cook on grddle or frying pan (see above) in tablespoons. These pancakes should be smaller than English pancakes. Serve with butter for the best taste.
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