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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Very light pancakes. The BIG difference between our style of measuring and the British method is that they use a scale to measure ingredients. Since this is a British recipe, please use a scale to measure the flour and sugar or it will not turn out right. Milk can be measured in a measuring cup. From telegraph.co.uk site. Ingredients:
8 ounces self-rising flour |
3 ounces sugar |
2 eggs, beaten |
10 ounces milk |
1/2 teaspoon baking soda |
1 tablespoon butter, melted |
1 teaspoon cream of tartar |
Directions:
1. Whisk the baking soda and cream of tartar into the milk in a medium bowl, and let stand for 10 minutes before using.
2. Now you can mix the rest of the ingredients into the milk. Let mixture stand for 10 minutes.
3. Prepare pancakes on medium-hot, greased pan. Pour batter onto pan to size desired. Do not crowd. Turn over when top shows bubbles all over. Cook just until cooked through.
4. Serve with butter and syrup or jam and powdered sugar.
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