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Various versions of ....

Scotch Pancakes

I was going to put these Welsh Cakes in Joyce's cookbook, have a look at them I made them and used them in the place of muffins and you could add oats I am sure.

Welsh Cakes

2 cups flour
2 tsp baking powder
1 1/4 tsp pumpkin pie spice
1 cup butter
1/2 cup castor sugar
zest of 1/2 lemon, grated
1/2 cup currants
2 eggs
4 tbsp milk (I had to cut back on the liquid)

* Sift the flour, spice, and baking powder together. Rub
in the butter until the mixture looks like breadcrumbs.
* Stir in the sugar, zest of lemon and currants.
* Beat the egg and add with the milk to make firm dough
* Using a flour board, roll out to thickness of 1/4 inch. Using
a round cookie cutter, cut the cakes out.
* Cook on a greased griddle or thick frying pan until golden brown on both sides. Better if you fry in clarified butter, then won't burn.

Serve hot or cold, plain or buttered.

Donna Stewart
Braeburn Country Manor , Campbellford ON

Here are two recipes for Scotch Pancakes. Joan, the one your friend made was probably the second one with the 1/2 cup of icing sugar to make it sweet. I used to make these for Marilyn's class when she did Robbie Burns Day at school. The first recipe is Marilyn's Grandma's Recipe. She was originally from Scotland

Grandma's Breakfast Pancakes

2 cups flour
1/4 cup white sugar
1/4 tsp salt
1 tsp baking soda
1 cup milk
Mix ingredients. Wipe griddle with butter and add 1 tablespoon of batter. Turn once.

Scotch Pancakes

Buttermilk Oatmeal Pancakes

Make up the night before & keep in the fridge.

2 cups old fashioned oatmeal (I use Rogers)
1/2 cup flour
3 Tblsp. sugar
1 tsp. baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 cups buttermilk
2 large eggs beaten
1/4 cup unsalted butter melted
1 tsp. vanilla

Mix all ingredients together, regrigernate at least 2 hours, or overnight.

Preheat oven to 300°. Use heavy skillet, medium heat. Brush skillet with melted butter. Ladle batter by 1/4 cupfulls into skillet. (I use mixing spoon, about 2 Tblsp.-fulls. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes and finish cooking, about another 2 minutes.

Serve with Lingonberry preserves, fresh blueberries and of course whipped cream! YUMMMY Serves 4.

I make a mixed berry sauce to use with them including blueberries, raspberries and blackberries.

These pancakes are like flattened porridge. Scots love them.
One nice thing is that they can be kept in the oven for up 1/2 hour as they do not fall or dry out that much. They are good for the Late-to-Breakfast-Crowd.

Ethel Brooks
Brooks' Place B&B
Edmonton, Alberta

Oat Cakes II

1 cup flour
1/2 cup sugar
1 cup rolled oats
1 tsp. baking pwd
1 tsp bk soda
1/2 tsp salt
1/2 cup shortening
1 egg
1/4 cup milk
Rub shortening into dry ingredients. Combine egg and milk, add to mixture. Rool to about 1/4" Cut as desired and bake at 375 for 10 to 12 minutes.

Both oat cake recipes should be baked till just turning golden...do not over bake.

Nanny's Welsh cakes

2 cups flour
1 1/2 tsp. baking powder
1/s tsp salt
1/2 tsp. nutmeg
3/4 cup shortening
3/4 cup currants
3/4 cup milk
1 egg
Mix as for pastry. Roll fairly thin and bake on an ungreased griddle like pancakes.
I cut these and the oatcakes with either a 2" or 3 " round cutter.

Jill
Miner's Wife Bed and Breakfast
In Historic Greenwood B.C.

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