Pancakes and pastry

Plain Pancakes work quite well using just flour and milk (using alternative milk)


Scotch Pancakes *

mix or seive flour, cream of tartar and Bicarb together, add sugar and oil, mix to thick (but pouring) batter adding the milk gradually until right consistency is obtained. Heat heavy based frying pan (thinner based ones may cause the pancakes to burn), until hot, spread a little lard on base (I use kitchen tissue to spread). Drop large spoonfuls onto frying pan, fry for a minute or so, until bubbles appear, turn over and fry for a few seconds until golden brown underneath.
makes 10 - 15 depending on size.
These are very good when eaten hot, and make an excellent alternative to bread.

Alternatives


Raisin Pancakes

When frying first side, sprinkle a few sultanas or raisins onto pancake.

Chocolate Pancakes

use 31/2 ozs flour and 3/4 oz cocoa, instead of flour above.

Pastry *

  • 8oz Flour
  • 4oz milk free margarine (or combination of marge and lard)
  • Rub fat into flour to form bread crumbs, add a little water gradually until can form a soft but not sticky dough. Roll and use as required.