The Waverley Gazette

Recipe for Dropped Scones from The Glasgow Cookery Book

And what do we need on a cold (or hot, depending on where you are when you are reading this) January day?

Yes, yes, we know. That very long list in your head... and on it goes.

But as we are where we are, what about a little simple recipe from 'The Glasgow Cookery Book'? Only 8 ingredients for the real deal, that real excellent taste experience - mmmmmmmmmmmmmmm - or just four ingredients if you are rushing, can't get out, are STILL in your pyjamas, can't get going, and only have 10 mins. (And we've all been there...)

It's a fun quick recipe to try, and easy to make with children who can measure out things (between online lessons).

Sugar, eggs, milk, flour. Just four! So make that. Start where you are, start small. Build up, as our mums told us...

But then make it with all the ingredients to get the full long-established, tried and tested, experience.

Think of the syrup.. think about the difference a little salt makes? That rich glorious taste brought by the cream of tartar and bicarbonate of soda... The professional touch. That zing on your tongue. The perfection to your day. The colour. The promise.

Maybe put them (the bicarb and the tartar, not M&S pancakes, although, why not as well...) on your next shopping list and make pancakes until you perfect them.

Surprise your neighbours with a gift. Post some to friends. You can plan it today. And you've got a month still before Shrove Tuesday.

A Scotch pancake. It's a poem. A masterpiece. A work of art. Transform your day, your energy level. Your life!

Flip your normal energy levels into a new you. Or maybe instead just flip the scones and eat them. Don't let Pancake Day crepe up on you this year. But enough of this waffle!

This small but perfectly formed dropped scone can be made from 'The Glasgow Cookery Book'.

Ahhhhh....

Thank you 'Glasgow Cookery Book', Glasgow Caledonian University, and all those women who went before us, giving us heaven on a plate. We owe you.

28. DROPPED SCONES or SCOTCH PANCAKES

Ingredients:

200 g Self-raising Flour ( or 200 g Flour, 1 level teaspoonful Bicarbonate of Soda, and 2 level teaspoonfuls Cream of Tartar)

25 g Sugar

1 level teaspoonful Salt

1 dessertspoonful Syrup

1 large Egg

250 ml Milk (approx.)

Time:

1–2 minutes each side

Method:

1. Sieve dry ingredients.

2. Add egg, syrup and sufficient milk to give a thick batter consistency.

3. Drop mixture in spoonfuls, onto a fairly hot griddle or non-stick frying pan.

4. Cook until lightly browned, turn, brown second side.

5. Cool in a tea towel.

Note: If iron girdle is used, grease beforehand.

Copyright: Glasgow Caledonian University

Gilda T Smith : I like to add a dessert spoonful of veg oil. It helps to lengthen the shelf life.

Carolyn Lynn : I put in 10g melted butter

Gilda T Smith added: I’m just lazy, Carolyn! Butter is best!