Scottish Pikelets

The term 'pikelet' is known throughout the British isles and can refer to different things (crumpets, teacakes and pancakes) in different regions. In Scotland it represents a thick pancake (whereas crumpets contain yeast).

125g self-raising flour
50g sugar
1/4 tsp baking soda
1 egg, lightly beaten
180ml milk
1 tbsp butter

Sift flour and baking soda into large bowl. Add sugar and stir to combine thoroughly. Slowly add eggs and milk, stirring all the while. Continue stirring vigorously until batter is smooth.

Place a non-stick frying pan over medium heat. Lightly coat surface with a little butter. Pour 2 tablespoons batter into pan. Cook until bubbles begin to appear on surface of the batter. Flip over and continue cooking until lightly browned (about 2 minutes per side should suffice). Transfer to oven to keep warm and continue cooking until all batter is cooked. Don't forget to reapply butter to pan between each batch.

Source: Celtnet Recipes

Wild Bilberry Syrup

Approximate measurements
1 cup of fresh billberries
1 cup of red wine
A pinch cinnamon
1 tablespoon caster sugar
1/2 teaspoon vanilla extract

Put all the ingredients in a pan and simmer for about 10 minutes. Stir regularly. Ready when it's reduced to a syrupy consistency. Pour over pancakes. You can also add ice-cream or cream and nuts.

Source: Grow Your Own

Image courtesy of Taste.com.au

Post edited by Fedelm with permission from Cinaedh