Scotch Pancakes

Ingredients

• Make a mixture of 1 lb. of flour
• 1 oz. baking powder
• 2 eggs
• i pint milk
• i lb. sugar
• pinch of salt

Method

1. 1

   Make a mixture of the ingredients, which should be of the same consistency as sponge cake mixture.

2. 2

   Bake them in the oven on a greased tin and turn over when half cooked.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 82. The excerpt below is the record exactly as published.

SCOTCH PANCAKES. Make a mixture of 1 lb. of flour, 1 oz. baking powder, 2 eggs, i pint milk, ^ lb. sugar, and pinch of salt, which, when made, should be of the same consistency as sponge cake mixture. Bake them in the oven on a greased tin and turn over when half cooked. PLAIN GENOA CAKE. £ lb. butter 9 ozs. sugar 4 large eggs 10 ozs. flour 1 oz. ground rice pinch of baking powder Line a cake tin with clean white paper, have the oven moderately heated. Put the butter and sugar in a bowl and beat them together until creamy. Add the eggs one at a time, taking care to beat up well each time an egg is added, when the eggs are all in, add the flour, rice, and baking powder, and mix thoroughly. Put the mixture into the paper-lined cake tin, and bake for one hour. 136 i- lb. butter b lb. sugar

Cook this with the app: pantry check, scaling, and the assistant.