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High stack, low stack, we love em all....

 

“The word shrove is the past participle of the English verb to shrive, which means to obtain absolution for one's sins by way of confession and doing penance.” – Yikes! and I thought it was a posh word for pancake. I always remember Pancake Tuesday as the day before the beginning of Lent when my granny would pop round and spend all night in the kitchen whipping, beating and tossing pancakes for the what seemed like the whole world! Everyone has their own idea of the perfect ‘cake…for some its tall fat and spongey or wide wafer thin  and delicate. My perfect pancake is based on the classic scotch recipe for a light, cakey,  sweet and fat little delight which are found on the most elegant of “Afternoon tea stands” topped with jam, whipped sweetened cream and fresh strawberries-far superior to a scone anyday in my book! My recipe for scotch pancakes can be done in two stages by combining  the dry ings part of the recipe and keeping it in an airtight container and then add wet ings as and when required. Toppings are arbitrary and entirely down to taste-anything goes from sweet to savoury. My recipe for blueberry caramel  is a doddle and the combination of sweet and caramelized blueberries with tangy crème fraiche is unforgettable.!
 

Scotch or drop Pancakes with blueberry caramel and crème fraiche.

Cook and prep time 30 min

Cooks loads!

Ings;

Pancakes;

600g/1lb 5oz plain flour

3 tbsp baking powder

2 tsp bicarbonate of soda

1 tsp salt

40g/2½oz caster sugar

4 free-range egg, lightly beaten

500ml/20fl oz milk

1 tbsp melted butter

Blueberry caramel;

125ml/4½fl oz maple syrup

200g/7oz blueberries

Crème fraiche to serve

Use approx 1/4 dry mix to 1/4 0f wet ings to make approx 4 cakes.

Method;

1.For the dry pancake mix, place all the dry ingredients into a bowl and mix well. Transfer to an airtight container, seal and store until needed.

2.To make the pancakes, add all ings together in large mix bowl and whisk thoroughly.  to thick batter consistencey of double cream, you may need a little more milk.

3.Heat a non-stick frying pan without adding oil.

4.Spoon drops of 1½-2 tablespoons of the batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over and cook until golden-brown on both sides. It should take about a minute per side.

5.Meanwhile, for the blueberry syrup, place the maple syrup and blueberries into a pan and bring to the boil. Reduce the heat and simmer for 2-3 minutes, until the blueberries have broken down slightly.

6.To serve, pour the blueberry syrup into a jug and take to the table with the pancakes and a bowl of creme fraiche.