SCOTCH PANCAKES.
Eight ounces flour, loz. to 4oz. sugar / {according to taste), two eggs, about half .pint" milk (buttermilk if available), half teaspoonful carbonate soda, half teaSDOonful cream of tartar (if fresh milk is being used, add an extra half teaspoonful cream of tartar). Sieve the dry ingredients. Whisk the eggs stiffly, add to flour with the milk, sfirring lightly with a metal spoon but do not beat. The batter should be of a consistency of thick cream. If a thin pancake is wanted, add more milk. Have the girdle prepared, hot and / lightlv greased. Place the mixture in f spoonfuls on th 9 girdle, and keep girdle at a steady heat. When bubbles rise and burst, turn pancake with a knife and bake till golden brown on the other side. Place on a linen cloth, cover with another, and allow to cool in this way to prevent drying. Scrre with butter or jam and cream.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19300322.2.165.51.2
Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20520, 22 March 1930, Page 7 (Supplement)
Word Count
156SCOTCH PANCAKES. New Zealand Herald, Volume LXVII, Issue 20520, 22 March 1930, Page 7 (Supplement)
Using This Item
NZME is the copyright owner for the New Zealand Herald. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.
Log in