Drop Scones with whipped cream & mango
There are some meals that leave a mark on you, a stamp in your mind (or as in my case, on the DH’s)! The memories of the quintessential American breakfast my sister stirred up for us in Dallas last year is a case in point, & features in our foodie conversation ever so often. Whinge, whinge the man goes…why don’t you ever make pancakes? There is some block in my brain where I stubbornly DO NOT wish to get up early, hit the kitchen & make pancakes. But sometimes there are compulsions, & I had mine…a chef singing to me to make sure I delivered my promise of a ‘breakfast under 15 minutes’!! Heavens…I swung madly between mangoes, stuffed baked peaches, parfaits, smoothies! Then again, it had to be challenging, & something special. Was just a coincidence that night I was reading a very old baking book I had bought in 1986 (over 20 years ago!!)…‘Baking Course’, edited by Isabel Moore. Turning pages I stopped at scones…hmmm! A further read led me to Drop Scones (Pancakes) & my ‘breakfast under 15 minutes’ sang back to me. Kill 2 birds with 1 stone the brain said…have DH singing like a canary & have the Singing Chef join the chorus too! YAY!!
Quick ‘n’ Easy… Scrumptious Scotch Pancakes
Pancakes are a type of flatbread prepared from a sweet batter that is cooked on a hot griddle or in a frying pan. They exist in several variations in many different local cuisines. Most pancakes are quick breads, although some are also made using a yeast-raised or fermented batter. Pancakes similar to the North American pancake but smaller (usually about 3.5 in / 9 cm in diameter) are known in the UK as Scotch pancakes or drop-scones (after the traditional method of dropping batter onto a griddle (a girdle in Scots)), and in northern England, Australia and New Zealand as pikelets. They can be served with jam and cream or just with butter. In Scotland pancakes are served at teatime but mostly as breakfast. Scottish and Irish pancakes, locally known as drop scones, pancakes or griddle cakes, are made from self-raising flour, eggs, sugar and milk with Irish pancakes being made with soda-flour and buttermilk.
THEY WERE GREAT…EXPRESS PANCAKES!!
I have pages of a zillion books of pages bookmarked, enough to bind into more books, I have pages on the net bookmarked, I have blogevents to participate in bookmarked….& I have this one life to do it all & more in!! A day has 24 hours & the blessed month only about 30 days. Phew… to top it all off, the firm intent to make sure I leave a footprint at The Singing Chefs event at WBB for sure. I promised & then got to know of the theme…‘Express Breakfasts’ ie ‘in UNDER 15 MINUTES’!! O boy… it took me a good ten to calm the palpitations down & begin thinking in an organised manner; the next few hours were lost in futile searches online. My old book came to my rescue; ‘Baking Course’ is a quaint little book, just about 60 odd pages, on pastry, cakes and bread. Talks you through the processes & techniques of making each of these, & puts down a handful of recipes on each of the three.
Dropping scones for the chef who sings…
This recipe is especially for Raaga, the Singing Chef, who is hosting the 2nd anniversary of Weekend Breakfast Blogging this month. WBB is an event that started almost 2 years ago. The brainchild of Nandita of Saffron Trail, this event to popularize breakfast has been hopping all over the blogosphere. Thank you sweet Singing Chef; had it not been for you, I would have never attempted these wonderful pancakes!! GRACIAS!!
Kids @ Work – The boy……& the girl!!
The recipe as adapted from ‘Baking Course’, pg 45
Flour – 2 cups
Baking powder – 2 tsps
Pinch of salt
Golden (light corn) syrup – 2 tbsps
Eggs – 2
Vegetable Oil – 2 tbsp
Vanilla Extract – 1 tsp (I had to add this; but can be omitted if you are not ‘eggphobic’)
Milk as required
- Sift the flour + baking powder + salt ( or use 2 cups self-raising flour).
- Lightly grease the griddle with a little oil. ( I used a non-stick griddle).
Put all the ingredients except milk in a bowl & whisk with as much milk as required to make a thick batter, of a consistency like thick cream.
- Drop spoonfuls of the batter on to a heated griddle & cook for 3 minutes until bubbling.
- Turn over & cook the other side till golden (2-3 minutes more).
- Remove the cooked scones & cover with a clean cloth. Use the remainder of the batter in the same way.
- Makes about 24 drop scones / pancakes.
Serve with unsweetened whipped cream, chopped mango (of seasonal fruit), peach preserves, jam, butter, fresh mint etc.
SINGING FOR MY BREAKFAST!!!
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