Grannie's Easy Peasy Scots Pancakes

Scottish pancakes are not wee skinny things like neighbouring English pancakes are. No, they are thick and fluffy and sweet, and unbelievably easy to make.

For those who struggle to read the recipe above, given to me by my Grannie and written down by myself when I was about 12, I have transcribed it below.

Pancakes

2 mugs s/r flour

3/4 mug sugar - no more

1 egg

Milk - to make a fairly thick batter, not too runny

Keep frying pan greased.

And that's it. Pancakes done.

For those who may like some more detailed instructions, I've written it up and added some pictures from my pancake efforts tonight to help.

1. Mix the dry ingredients together in a bowl. Normal mug size will do. Then add the egg

2. Slowly add the milk until it's fairly thick but will drop off a spoon

3 Grease your frying pan (or, if you are being traditional, a griddle) with a mildly flavoured oil, or butter. Heat to medium hot. You don't need much oil as it's mainly to stop them sticking.

4. Try a small tester pancake first. Drop a spoonful in the pan. Adjust temperature if needed. The first one is normally rubbish so don't worry about it too much.

5. It's time to turn the pancake when bubbles start appearing and popping. If your aren't sure, lift an edge. If it's very milky tea coloured it's not ready yet. If it's more like coffee colour then it is.

6. The second side doesn't take as long and can be a bit paler. Lift the edge again to check the colour.

7. Take out the pan when done, add a little more oil to the pan, and repeat until all the batter is used up. You can make about 5 or 6 big pancakes, or double that for little ones. They last 2 or 3 days fresh, or you can freeze them.

And some pictures of the finished product...