Alright Eric, here's mine. I don't know if Scottish pancakes are different than U.S. variety as we usually don't use filling so much as toppings.
This is an easy scratch recipe that is much better than mixes and can be adjusted up or down depending on much you want to make.
Mix:
2 cups flour (or 1 cup white and 1 cup whole wheat)
4 tbsp sugar
4 tsp baking powder
1 tsp salt
Mix separate:
2 cups milk (or buttermilk), warmed
4 tbsp vegetable oil (or softened, not melted, butter)
4 eggs room temperature
Mix together by hand just until the dry ingredients are wet, a few small lumps are OK.
Makes about 24 medium griddle cakes.
For extra fluffy cakes separate the eggs and beat the whites until they smoke
. Fold in beaten whites last, just before cooking.
Flip cakes when bubbles form and start to break.
And real butter, oleo is an abomination.
