SCOTCH PANCAKES.
Ingredients:— Half a pound of flour, rather less than J teaspoonful of tartaric acid. J teaspoonful of carbonate of soda, 1 tablespconiul of sugar (or more to taste), 1 egg, 1 gill of milk (sur is best). Method:—Mix the soda"anil tartaric acid together, crushing out any lum?s with the back of a spoon; stir them into the flour and sugar. Beat the egg well, and with it mix the other ingredients to a stiff batter. This should bo just firm enough to dlrop from th-.> spoon—thicker than the ordinary pudding batter. Have ready a hot griddb> (a thick frying-pan will do), grease it well, and drop spoonfuls of batter on it. Cook gently over a small gas ring. turning when the underside, is a Woe brown. Each side will take two ro throe minutes to colour properly.
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https://paperspast.natlib.govt.nz/newspapers/PWT19161208.2.15.37
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Pukekohe & Waiuku Times, Volume 5, Issue 233, 8 December 1916, Page 4 (Supplement)
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139SCOTCH PANCAKES. Pukekohe & Waiuku Times, Volume 5, Issue 233, 8 December 1916, Page 4 (Supplement)
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