SCOTCH PANCAKES

SCOTCH PANCAKES

When I was a child, we often had Scotch pancakes (out of a packet) when we got home from school. And the thing - for those of you who don't know - about Scotch pancakes is that they are not eaten like pancakes - hot with syrup and a knife and fork - but like toast, spread with butter and jam. I always remember them being on the cold side of lukewarm, but I think warm, though not so hot as to burn your fingers, is what you're aiming for.
- Nigella Lawson

Ingredients

½ teaspoon(s) white wine vinegar
150 ml milk
110 gram(s) plain flour
½ teaspoon(s) bicarbonate of soda
1 medium egg(s)
1 tablespoon(s) vegetable oil
1 tablespoon(s) golden syrup

Method

Put the vinegar into the (preferably room temperature) milk and set aside while you measure out the other ingredients.
Put the flour into a wide-necked jug or bowl and add the bicarbonate of soda.
In another jug or bowl add the egg, oil, and then with the oily spoon measure the syrup in and whisk everything together.
Add the vinegary milk, and then add the jug of wet ingredients to the dry, whisking to a batter.
Heat a flat griddle or heavy non-stick pan with no oil. Add 1½ tablespoons of batter to make each Scotch pancake, and then when bubbles appear flip them over to make them golden brown on either side.