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Scotch Pancakes

 
     
 
Also known as "drop scones," these are a tasty tea time or breakfast treat hot or cold. Best hot, though, with slatherings of butter. You can make up a batch and cook them as needed, the mix will keep in the fridge for a day or two, or you can make them all and keep them in an airtight container. If you make them all in advance, just put them under the broiler for a minute or two, turning once before you eat.
     
4 oz. flour 2 oz. sugar
1/4 tsp baking soda 1/8 tsp cream of tartar
1 egg Milk to mix

Put the dry ingredients into a bowl and blend together. Add the egg and mix. Slowly stir in enough milk to make a thick, pourable batter. It shouldn't be too runny, but should drop easily off the spoon.

Heat a frying pan or griddle until hot (non-stick is best), then drop small amounts of the batter into the pan. Each pancake should be about 1 1/2 inches across. Turn when bubbles begin to form. Cook the other side for a few more moments until it's nice and brown.

Remove from pan, butter and serve.
 
       
 
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