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Drop Scones

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
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scotch pancakes

With only three basic ingredients - flour, eggs, and milk - pancakes are one of the simplest foods in the world to make. Every culture has their own variety, each with their own unique tweak; the Russian blini, for example traditionally uses buckwheat flour with a cream filling, and Germany substitutes some of their flour with potatoes. The French have delicate paper thin crepes, The American, thick flapjacks, and the one I'm most fond of are Scotland's drop scones.

While English pancakes are large, flat, and designed to be rolled up with a sweet or savoury filling, Scotch pancakes - or drop scones - are much smaller and use a raising agent to make them thicken up. They include sugar so are generally considered to be a sweet dish that you can have for breakfast or pudding. You can serve them with syrup, or add raisins into the mixture, but I think they taste delightful just as they are. Based on the brands I used, these drop scones are about 24 calories each.

Preparation Time: 10 minutes
Cooking Time: 1 minute per pancake
Makes: 26 pancakes

Ingredients
125g plain white flour
1 large egg
300ml light soya milk
1 tsp bicarbonate of soda
1 tbsp Xylitol sweetener (or granulated sugar if you prefer)

Method
Mix the flour, sugar and bicarbonate of soda together.
Beat in the egg.
Gradually stir in the milk to create the batter.
Drop one table spoon of batter into a frying pan.
Turn the pancake over after about thirty seconds, or until cooked.
After the first is made, repeat the process until all the batter is used up.

N.B. The first drop scone you make should be a tester and might need longer to cook on both sides while the frying pan heats up.


Categories
#Drop Scones
#Pancakes
#Flour
#Eggs
#Milk
#Quick
#Easy
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