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Breakfast Scotch Pancakes


Scotch Pancakes recipe













Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium


¼ pound all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons cream of tartar
1 ounce sugar, superfine
1 each eggs
¼ pint milk
or cream


Sift the flour with the raising agents and stir in the sugar.

Make a well in the centre and break the egg into it.

Whisk the milk into the egg, then gradually incorporate the dry ingredients to make a very smooth, thick batter.

Alternately, simply mix everything together in a food processor.

If time permits let the batter stand for 30 minutes before cooking.

Heat a griddle, bakestone or cast-iron frying pan until very hot - or cook direct on the hot plate of an Aga.

Grease your chosen surface lightly with buttered paper, using just enough fat to prevent the pancakes from sticking.

Using a large metal spoon held point downward, drop a few small rounds of batter on to the hot surface.

Space them well apart. Cook over steady heat until bubbles rise to the surface and the underside of the pancakes are browned - about 2 minutes.

Loosen them gently with a palette knife, then flip them over and cook for about 1 minute longer.

Makes about 16 pancakes.

Serve warm pancakes with fresh berries, powdered sugar and syrup if needed.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 719% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 76mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 2%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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