Pancakes (1)


10 oz (275g) S. R. flour
2 oz (50g) caster sugar
1 level tsp bicarbonate of soda
1 level tsp cream of tartar
pinch of salt
1 egg
1 tblsp syrup
1/4 pt (150ml) milk


1. Grease girdle with a knob of margarine and pre-heat.
2. Sieve all dry ingredients into a bowl.
3. Add egg, syrup and milk (a little extra milk may be needed to reach dropping consistency).
4. Bake spoonfuls of mixture immediately on prepared girdle, turning pancake to do under side.

Christine Stone, Castletown