Morning, noon and night

Three random things I learned, or remembered, today

Dropped Scones

pancakes.jpg

MORNING

I came across a local parish recipe collection. The women of the parish submitted recipes and the book was sold to raise funds for church roof repairs.

This little book probably dates from the late 1950’s or early 60’s.

There was a recipe for dropped scones (Scottish pancakes) from a 95 year old. I can remember her grand-daughter.

She was the only contributor whose age appeared after her name. This old lady would be over 150 years old if alive today.

DROPPED SCONES

Ingredients:

4oz self raising flour
1 and 1/2 oz castor sugar
1/2 oz butter
1 small teaspoon syrup
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
(it is emphasized that all the teaspoons should be small)
1 egg beaten with about half a cup of milk according to the size of the egg.

Method:

Mix dry ingredients in a basin.
Melt butter and syrup in a pan and add to dry ingredients with the egg and milk.
Mix to a smooth batter, and bake in a fairly hot greased girdle. (I thought it was griddle!)


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2 Comments»

  Erika wrote @

hi,
It has been a little while since we have been in touch, and decided to pop over and see what you were up to. My father is English, and I grew up with his wonderful homemade pancakes – they look very similar to the ones in your picture. The trick I find is to have a skillet that is quite hot, pour the batter into the pan and only turn it once the edges of the pancake are a little dry but the centre is still moist. This allows them to puff up and remaine airy and not flat.
Great idea for a post 🙂 Please drop by to say hi!
Erika

  Leslie wrote @

Speaking of older recipes, I want to make my grandmother’s fudge recipe this Christmas. However, it is an old recipe and I am uncertain of one of the ingrediants. It calls for 1 can of evaporated milk. However, it seems the cans were a different size in the mid 1980’s. Does anyone know what size can I should use? Thanks for the input.

Leslie


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