Today is Shrove Tuesday and Scotland's wannabe chefs will be spending their day cooking up a storm making pancakes galore.
Traditionally, thin crepe pancakes are eaten with a squeeze of fresh lemon juice and a sprinkling of caster sugar, folded into a triangle and eaten freshly made and warm.
However, we're all about Scotch pancakes here at Edinburgh Live this Pancake Day - Scotch pancakes are thicker than regular pancakes and - in our humble opinion - taste a million times better.
There's extra sugar, egg, and baking powder which means they are sweeter, richer, and fluffier.
Here's our recipe for the perfect batch of Scotch pancakes:
Ingredients:
- 4 teacups flour
- 4 tablespoons caster sugar
- 2 teacups milk
- 2 whole eggs
- 2 teaspoons baking powder
- 2 tablespoons melted butter
Method:
Start by beating the eggs, sugar and about half the milk together, then add the flour and mix well together, then put the remainder of milk as required.
Add the baking powder, then fold in the melted butter, after heat a frying or griddle pan with some melted butter in.
Pour in two or three large spoonfuls of the batter (make sure they don't touch each other) – these will be your drop scones or "Scotch pancakes". And when the batter is bubbling on top, flip over each drop stone then they’re ready when each side is slightly browned.
To enjoy, serve with whatever topping you like, whether it’s fresh fruit, maple syrup, chocolate spread or jam.
