The Scottish are known for their food, their Scottish Pancakes in particular. Because the acid in the buttermilk reacts with the baking soda, these must be cooked as soon as possible after mixing. Delicious and light, these pancakes are a great start to your day!

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[edit] Ingredients

225g (2 cups) plain flour
5ml (1 teaspoon) cream of tartar
2.5ml (1/2 a teaspoon) Bicarbonate of Soda
2.5ml (1/2 a teaspoon) Salt
25g butter
1 medium-sized egg
1/2 pint (1 cup) buttermilk

[edit] Steps

Gather your ingredients.
Sift the dry ingredients into a bowl.
Add the egg. Make a hole in the middle of the dry ingredients with a wooden spoon and then add the egg. Break the yolk.
Pour in the buttermilk, mixing quickly to make a thick batter. Do not overbeat, as this would develop the gluten in the flour and prevent the pancakes from rising.
Cook. Drop large dollops on a lightly-greased, hot griddle or heavy frying-pan. Be sure to flip over and cook a few minutes on each side. If you're making a large batch, place the pancakes on an oven-safe plate, and put it in the oven. Add the pancakes to the plate as they finish cooking.
Serve. Butter, syrup, fresh strawberries or blueberries, whipped cream...the sky is the limit!

[edit] Tips

Always melt the butter, or the pancakes become dry and very soggy.
Scottish pancakes, also called drop scones, are best served hot for tea, thickly spread with melting butter and syrup or jam.