Short & Sweet by Dan Lepard

Author:Dan Lepard
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2011-03-18T04:00:00+00:00

Betsy’s Scotch pancakes

Betsy Morrison is a renowned home baker who lives on the Black Isle in Scotland, and I watched her effortlessly whisk up a batch of these pancakes in front of a crowd of people one summer at a food festival in Cromarty (a historic royal burg, complete with 18th-century merchants’ houses, fishermen’s cottages, a skull and crossbones graveyard and an alarming number of ghosts). Her way has become my way, and hopefully yours too.

2⅔ cups all-purpose flour

¾ teaspoon baking soda

1½ teaspoons cream of tartar

⅓ cup super-fine sugar

3 eggs, beaten

about 1 cup cold milk

butter

jam for serving

Have a smooth and heavy-bottomed frying pan or griddle ready, and a little butter and a few sheets of paper towel at hand. Sift the flour, baking soda, cream of tartar and sugar together into a bowl: “a very important step if you want them to be light,” says Betsy. Add the eggs and nearly all the milk, then beat to a thick batter, but “only add the last of the milk if need be,” she says. Heat the pan with a smidgeon of butter until it sizzles, then wipe the butter over the hot pan with a few folds of paper towel. Drop about 2 tablespoons’ worth of batter onto the surface for each pancake, frying two or three at a time. When the air bubbles pop on top, flip them over so they are cooked on both sides. “Not back and forth, mind,” she says, “that only makes them tough.” Lay a clean tea towel over a wire cooling rack, place the cooked pancakes on it and fold the cloth lightly over to keep them covered so they stay soft, while you cook the rest of the batter.

Eat while very fresh, with a little butter, or butter and jam. The best butter and jam, mind.

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