1. Put the flour (and cream of tartar and bicarbonate of soda if using plain flour) into a bowl. (Use a medium-sized saucepan if you don't have a bowl.) Add the egg, and beat it into the flour, gradually adding the milk and beating to make a smooth batter. (Use a hand or electric mixer if you have one, but you get just as good a result using a wooden spoon or fork). The batter will be much thicker than pancake or Yorkshire Pudding batter. 2. Heat a clean frying pan, or a griddle (a flat iron pan for baking cakes), over a moderate heat. When it is quite hot, but not burning, grease it lightly with the oil or lard, and drop one tablespoon of the batter at a time onto the pan. Drop the tablespoonfuls so that they fall far enough apart from each other to allow room for each of them to spread slightly. You can probably cook 3-4 pancakes at a time. Cook for 1 1/2-2 minutes, until there are little bubbles on top of the pancakes and the underneath is light brown. Turn them over gently with a knife and cook the other side for a few minutes. Remove them from the pan and place them on a clean cloth, folding it over to keep the scones moist as they cool. Serve with lots of butter, jam, or clotted cream for a treat. ---------------------------------------------------------------------------
Nutrition
Ingredients
