‘Scotch’ pancakes to Sassenachs; simply ‘pancakes’ to Scots. They are also known as ‘drop scones’ down south, because the batter is loose enough to be dropped onto the girdle.

From mixing the ingredients for these pancakes to eating them warm, with a cup of tea, takes as little as 10 minutes. And what could be more delicious or easy than making pancakes to eat with butter and jam!

If you’ve never used a girdle before, it is easy (though you can use a frying pan, too!): test it is hot enough by dropping a teaspoonful of batter onto the surface. It should set almost at once, and if it begins to bubble after 1 minute, the gridle is hot enough. It is the large bubbles that tell you the pancakes are ready to be flipped over.

Makes 12–16

150g self-raising flour

1/4 tsp bicarbonate of soda

pinch of salt

1 tbsp caster sugar

1 egg, beaten

175ml milk

a little butter, to cook

Method

Add the first two ingredients into a bowl and add a pinch of salt. Stir in the sugar, then make a well in the middle.

Add the egg and, with a balloon whisk, bring together, gradually adding the milk, whisking all the time. Continue whisking until you have a smooth batter.

Preheat the girdle (or heavy-based frying pan) to medium. Using a piece of kitchen paper, smear it all over with a thin film of butter. Once it is hot, drop spoonfuls of batter onto the girdle.

After about 1–2 minutes you will notice large bubbles forming on the surface or each. Using a spatula, flip each over and continue cooking for a further 1–1.5 minutes until done. Continue with the remaining batter, re-smearing the gridle with a tiny amount of butter for each batch.

Serve with butter and jam.