QUEEN ELIZABETH’S DROP SCONES (about 16 American-sized pancakes)
Adapted from a recipe for drop scones given to President Eisenhower by Queen Elizabeth II in 1960, these also are known as Scotch or Scottish pancakes.
3 cups all-purpose flour
2 teaspoons baking soda*
3 teaspoons cream of tartar*
¼ teaspoon salt **
¼ cup of superfine sugar, or a heaping ¼ cup of white, granulated sugar
1-1/2 cups whole milk (and maybe a little more if needed)
2 tablespoons butter, melted
* If you don’t have cream of tartar substitute the 2 teaspoons of baking soda and the 3 teaspoons of cream of tartar with 5 teaspoons of baking powder (make sure your baking powder is less than 6 months old or it may be flat and unable to provide leavening).
** If using salted butter, skip the added salt.
- Whisk together the flour, baking soda, cream of tartar and salt in a large bowl.
- In a separate medium sized bowl, whisk together the eggs and sugar. Then whisk in most of the milk.
- Make a well in the middle of the flour and pour in the milk and egg mixtu7re. Whisk until smooth, adding more milk until you get the right consistency (thin enough to spread on the pan, but not so thin as to run). Fold in the melted butter.
- Heat a griddle or large cast iron skillet on medium to medium low heat. Coat the pan with a little butter, spreading it with a folded over paper towel. Drop large spoonfuls of batter on the griddle to form pancakes. When bubbles start to appear on the surface (after 2 to 3 minutes), use a metal spatula to flip the pancakes over. Cook for another minute, until lightly browned. Remove to a plate and cover with a clean tea towel to keep warm while you cook the rest of the drop scones.
- Serve with butter, jam or golden syrup (Americans may sub maple syrup).
printed at simplyrecipes.com