Scotch Pancakes

For 8-10 pancakes

• 25g butter

  Butter

  Unsalted is better for cooking.

  Easy spread butter is ideal for sandwiches and toast.

• 120g plain flour

  Flour

  For pastry making or to thicken sauces, soups, stews and casseroles.

  • Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
  • Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
• 15g baking powder
• 25g caster sugar

  Sugar and Syrups

  Try having in stock caster sugar, muscavado, honey and golden syrup

  • Once opened ensure they are tightly resealed with quick clips or bag clips.
  • If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.
  for sweet pancakes
• OR 1/2 teaspoon of mustard powder for savoury pancakes
• 2 medium eggs

  Eggs

  Always have some on hand for quick scrambled egg.

  • Keep eggs in the fridge in their box and never eat them after their use-by date.
  • The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
• 125ml milk

  Milk

  organic, full fat, semi-skimmed.

  If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones