My mother made these pancakes frequently, especially during summer months. We would pick wild raspberries that were made into jam & my mother would make batches of pancakes to serve with the jam. Just reminds me of summer!
1 cup of milk (250 ml)
2 oz sugar
8 oz self-raising flour
1 oz butter/margarine
1 dessert spoon syrup
1 level teaspoon baking soda
1 level teaspoon cream of tartar
Place syrup & butter/margarine in microwavable dish & melt gently in microwave for about 45-60 seconds.
In a bowl, beat egg, milk & sugar. Add flour, baking powder & cream of tartar, mix.
Add slightly cooled melted syrup & butter/margarine to rest of ingredients in bowl, mix well.
Heat & grease girdle (or heavy based frying pan). Drop approximately a tablespoon of mixture on to girdle/pan. When bubbles begin to form on surface, turn pancake & cook other side. Cook until golden or darker if you like. If using a frying pan only cook 3-4 at a time to allow easier turning.
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