Fruit Scotch Pancakes Recipe

100 g/4 oz/1 cup plain (all-purpose) flour
10 ml/2 tsp caster (superfine) sugar

5 ml/1 tsp cream of tartar
2.5 ml/0.5 tsp salt
2.5 ml/0.5 tsp bicarbonate of soda (baking soda)
100g/4 oz raisins
1 egg
5 ml/1 tsp golden (light corn) syrup

120 ml/4 fl oz/0.5 cup warm milk

Oil for greasing

Method:

Mix together the dry ingredients and raisins and make a well in the centre. Beat the egg with the syrup and milk and mix into the flour mixture until you have a very thick batter. Cover and leave to stand for about 15 minutes until the mixture bubbles. Heat a large griddle or heavy-based frying pan (skillet) and grease it lightly. Drop small spoonfuls of the batter on to the griddle and cook one side for about 3 minutes until the underside is golden, then turn and cook the other side for about 2 minutes. Wrap the pancakes in a warm tea towel (dish cloth) while you cook the remainder. Serve fresh and buttered, toasted or fried (sauteed).