Today's cookers make cooking on a griddle much less of a hit and miss business than when the griddle or bakestone was perched over the coals of the fire. These pancakes or drop scones should be eaten as soon as they are cooked. They are quick and easy to make but don't reheat well.
MAKES 15 - 18
100 g (4 oz) self-raising flour
30 ml (2 tbsp) caster sugar
1 egg, beaten
150 ml (1/4 pint) fresh milk
1. Mix the flour and sugar. Make a well in the centre and stir in the egg, with enough of the milk to make a batter the consistency of thick cream. The mixing should be done as quickly and lightly as possible.
2. Drop the mixture in spoonfuls on to a greased hot griddle or heavy-based frying pan. For round pancakes, drop it from the point of the spoon, for oval ones, drop from the side.
3. Keep the griddle at a steady heat and when bubbles rise to the surface of the pancakes and burst, after 2 - 3 minutes, turn the pancakes over with a palette knife. Continue cooking for a further 2 - 3 minutes,
until golden brown on the other side. wrap the cooked pancakes in a clean tea-towel to keep them warm. Repeat with the remaining mixture to make 15 - 18 pancakes. Eat while still warm with butter or with golden syrup or honey.