Ballycastle Pancakes

9 Jan

Ok –how did that happen!!  A month has gone by with no blogging!  But as you will see from my last post, a third dog and a puppy at that, plus 10 of us here for the holidays kept me on my toes to say the least.  Now we are back to 2 humans and 3 dogs and still looking for a home for Minnie the Podenco.

 

Anyhow, I will start the New Year with a recipe for one of the things which I made over Christmas to have with drinks;  the recipe for which came from our friend David Rice.  You can call them drop scones, blinis or pancakes, are fantastically versatile and you can pretty much have them with whatever you like.  You can top them with maple syrup, honey or jam; bacon and poached eggs or as I have done in the picture, smoked salmon and sour cream.  They are utterly delicious and just really easy to make when you have a little bit of time to spare.  You can buy things like this easily enough but there is nothing like the taste of something freshly prepared at home.

 

To have a go, roll your sleeves up and follow David’s recipe!

 

Sift together 150 grams self-raising flour plus 1/2 tsp. baking powder with 1 tbs. caster sugar.

 

Whisk in 3/4 cup milk and 1 egg to make a smooth batter.  Add a pinch of salt. Whisk to smooth.

 

Leave to sit for around 5 mins.

 

Griddle on cast iron or non stick pan greased with olive oil or unsalted butter on med. – high heat. Use a table or soup spoon to measure.

 

Turn when bubbles appear on top  — about 2 mins. either side. Depends on heat. You have to practice a bit but once you have had a go, you should find it relatively easy.

 

Cool on wire rack and then serve with whatever you feel like.

 

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