| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Antony’s, Scotland |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Self raising flour |
| 2 |
tb |
Light golden syrup |
| 1/2 |
ts |
Salt |
| 1/2 |
pt |
Milk |
| 3 |
oz |
Sugar |
| 2 |
|
Eggs |
INSTRUCTIONS
Put the flour, sugar, salt and warmed syrup into the mixing bowl, add the
milk and beaten eggs until the mixture forms a thick consistency like
cream. Heat up the griddle or heavy frying pan and very lightly grease it.
Drop the mixture in tablespoons in rounds, seeing that they do not overlap
and are even. Turn over when little bubbles appear on top and the bottom is
golden brown, then cook the other side. Cool on a clean teacloth, keeping
them wrapped unless they are to be eaten from the pan.
Serve them warm or cold with butter, heather honey or jam. They will keep
for some time in a tin and can be heated up by putting them either in a
warm oven or slow grill.
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