4
ounces (125g or one cup) plain
(all-purpose) flour
2 beaten eggs
Half pint (300ml or 1¼
cups) milk
1 ounce (25g or 2 tablespoons)
lard (shortening)
3 ounces (85g or ¾ stick)
butter or margarine
4 ounces (125g or half cup) caster
(superfine) sugar
2 tablespoons (30ml) Drambuie
Grated rind and juice from 3 large
oranges
Grated rind and juice from two
large lemons
Pinch of salt
method:
Sift the flour and salt into a bowl and make a hollow in the centre. Stir
in the beaten eggs and half
the milk and beat until you
have a smooth batter. Then slowly
stir in the other half of the
milk.
Melt a little lard in an 8 inch
(20cm) frying pan (skillet).
Pour in enough batter to cover
the base of the pan, swirling
the pan so that it becomes evenly
coated. Fry (sauté) for
a few minutes until bubbles
appear on the surface. Turn
the pancakes over and cook the
other side. Then slide on to
a tea towel (dish cloth) and
keep warm. Make more pancakes
in the same way until the batter
is used up (there should be
enough for about eight pancakes).
Melt the butter (or margarine)
in another frying pan (skillet),
then stir in the sugar and cook
for one minute. Add the grated
rind and juice of the oranges
and lemons and bring to the
boil. Then add the Drambuie
and simmer gently for three
minutes.
Fold the pancakes into quarters
and place in the frying pan.
Cook gently for three minutes,
spooning the sauce over the
top, until heated through. Serve
immediately.
observations:
It
is unlikely that Bonnie Prince Charlie
made pancakes using his precious recipe
for the drink which later became known
as Drambuie. But there is no doubt that
the addition of a liqueur, made from
the finest Scotch malt whisky, sweetened
with a hint of heather honey and flavoured
with herbs, makes this a lot more than
a humble pancake!
