Bannocks
I know I am too late for Shrove Tuesday, but here it is anyway. The pancake post. The ladies I work with are slowly and surly turning me into a highland wife. Today they were making Bannocks*, which smelt absolutely divine, and I couldn't have one because they contain the dreaded milk. So they gave me the recipe and I made some at home with soy milk. They are light and fluffy and yummy. Try them and see.
*In Deeside they are called Bannocks. Where I come from (Morayshire) they are called Pancakes and in my 'Feast of Scotland' cook book they are called drop scones. So I am not sure what they really are, but they taste good.
Bannock recipe
2 eggs
1 dessertspoon syrup
2 dessertspoons caster sugar
8oz* self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
2 teaspoons of oil
1/2 pint of milk
Method: Put all of the ingredients in a bowl, whisk together until light and fluffy. Oil a non stick frying pan, or if you want to be really scottish a cast iron gridle/skillet. Get cooking.
*Proper highland wifes still use imperial weights and measures
Side one
My only good, non stick frying pan is very small. So I could only do one pancake (bannock/drop scone) at a time. Cook on side one until the little air bubbles stop popping and the underside is nice and brown.
Side 2
When the first side is done, flip over to brown the other side. Only needs about 30 seconds.
half batch
The proper highland method of storing pancakes (bannocks or drop scones) while cooking. On a wire rack between two cotton tea towels. Or if your me, between two cotton napkins.
The whole batch
One whole batch equals 19 1/2 pancakes. If you must count them you will only see 18 1/2. The first pancake from the pan was sacrificed to testing purposes. Pancake was tested for texture, aroma and seasoning. Yes I ate it.
*In Deeside they are called Bannocks. Where I come from (Morayshire) they are called Pancakes and in my 'Feast of Scotland' cook book they are called drop scones. So I am not sure what they really are, but they taste good.
Bannock recipe
2 eggs
1 dessertspoon syrup
2 dessertspoons caster sugar
8oz* self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
2 teaspoons of oil
1/2 pint of milk
Method: Put all of the ingredients in a bowl, whisk together until light and fluffy. Oil a non stick frying pan, or if you want to be really scottish a cast iron gridle/skillet. Get cooking.
*Proper highland wifes still use imperial weights and measures
Side one
My only good, non stick frying pan is very small. So I could only do one pancake (bannock/drop scone) at a time. Cook on side one until the little air bubbles stop popping and the underside is nice and brown.
Side 2
When the first side is done, flip over to brown the other side. Only needs about 30 seconds.
half batch
The proper highland method of storing pancakes (bannocks or drop scones) while cooking. On a wire rack between two cotton tea towels. Or if your me, between two cotton napkins.
The whole batch
One whole batch equals 19 1/2 pancakes. If you must count them you will only see 18 1/2. The first pancake from the pan was sacrificed to testing purposes. Pancake was tested for texture, aroma and seasoning. Yes I ate it.