It's Scotch pancake time!

The Scottish poet Robert Burns once described Scotland as a ‘Land o’ Cakes’. And it is very true that there are some absolutely delicious Scottish recipes for cakes and sweet treats, like Dundee cakes, apple scones, Abernethy biscuits and tablet to name but a few. With winter drawing in I thought I would share one of my favourite things to eat as the evenings get a bit darker and the weather turns cooler. One of my favourite things to eat at this time of year is a Scotch pancake. It always reminds me of having supper with my grandparents when I was a little girl and it was one of the first things I ever learned to cook as it is very easy and quick. Scotch pancakes are also called drop scones and can be eaten for breakfast or as a snack during the day. They are different from their French counterparts (crepes) in that they are thicker, smaller, and are usually served with butter or jam. Pancakes are traditionally made just before the Catholic Lenten period leading up to Easter. During the time of Lent, Catholics would fast or choose to give up sweet things. Making pancakes on Pancake Day, the day before Lent begins, was a good way to use up the sweet or fatty products left in people’s larders before Lent began. And so the pancake was born. Although I'm a big fan of Pancake Day which usually falls in late February I have always found that my pancake cravings kick in during winter as Scotch pancakes are such a warming and homely snack to make and share with family and friends. This recipe for traditional Scotch pancakes makes around 6 pancakes. I hope you try it out and enjoy eating your very own pancakes. Ingredients: 50g caster sugar 100g self-raising flour 200ml of milk 1 egg Instructions: 1. Sieve the flour and sugar into a bowl. 2. Add the egg and mix using a whisk. You will now have a dry, lumpy mixture. 3. Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick, smooth batter. 4. Grease a thick-based frying pan with butter and heat. When the frying pan is hot, drop a large spoonful of the batter onto the frying pan. 5. The pancake is ready to be turned when bubbles start to form on the surface of the pancake. Turn and cook until both surfaces are golden brown. 6. Remove from pan and serve with jam and butter. 7. Enjoy your Scotch pancakes!