Scotch Cakes


2 cups flour, unsifted

1 teaspoon granulated sugar

1 egg

1/2 teaspoon iodized salt

1/2 teaspoon baking soda

12 ounce can evaporated milk*

*The actual recipe calls for buttermilk, but I despise the taste of buttermilk, so I use evaporated milk instead – not condensed!  If you like buttermilk, you want to use 1 cup.

  • In a large mixing bowl, blend all dry ingredients with a fork.
  • Create a well in the middle and break egg into it.
  • Add in milk and blend thoroughly with a spoon, but do not overbeat or the pancakes won’t rise.
  • In a large skillet over medium to high heat, drop one full ladle into the pan and cook until bubbles form up, then flip.
  • Serve hot.

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