Scots Pancakes - a/k/a "Dropped Scones"

Scots pancakes are cooked on a hot griddle and are entirely different from crepes (also known as pancakes in Britain)

• Ready In: 25 mins
• Serves: 4-6
• Yields: 12 Dropped Scones

Ingredients

• 8  ounces plain white flour
• 2  teaspoons bicarbonate of soda
• 1  pinch salt
• 1  tablespoon caster sugar or 1  tablespoon  superfine sugar
• 2  tablespoons  oil
• 1  egg
•  milk (to mix)

Directions

1. Heat the griddle and grease lightly.
2. Sift all the flour and bicarbonate of soda into a bowl.
3. Add in the castor sugar, oil, egg and a little milk.
4. Stir into the flour and add enough milk to make a thick creamy mixture, approximately the consistency of very thick whipping cream.
5. Drop spoonfuls of the mixture onto the hot griddle and cook until they bubble on top.
6. Turn and cook on the other side until golden brown.
7. While cooking the rest of the mixture store the cooked pancakes between a small folded towel.
8. Serve the warm pancakes with butter and preserves.
9. In the unlikely event of there being any left-overs, they should be kept in an air tight container.