Drop Scones or Pikelets

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I grew up eating these on a regular basis, but it took me a long time to learn that Pikelets was a regional name for what everyone else (in the UK) knows as Drop Scones and the rest of the world appears to know as Scotch Pancakes.

They are a sweet pancake, usually served with either whipped cream & jam, or our preferred option of either golden syrup or just as is.

Ingredients
400g self raising flour
2 tsp bicarbonate of soda
3 tsp cream of tartar
1/2 tsp of salt
2-4 tbsp golden syrup
2 eggs
350ml milk (or milk alternative)
2 tbsp. of melted butter or margarine (oil can also be used)

Method
  • Sift the dry ingredients into a large bowl
  • Mix the wet ingredients together in a jug
  • Heat your Griddle over a medium heat
  • Add the wet ingredients to the dry ingredients and mix well until you get a smooth batter. It should be lump-free and just slightly thicker than double cream.
  • Allow to stand for a few minutes.
  • Drop the heat of the griddle slightly to a medium-low setting
  • Grease the griddle lightly and add enough batter to make pikelets/drop scones that are roughly 5-7cm in diameter - they will spread as they cook. You should be able to cook 4-5 at a time, no more and certainly no less than 4 at a time on the standard griddle.
  • As soon as the bubbles start to burst, turn the pikelet over. They can still look uncooked at this stage, don't worry too much but if it is making them too difficult to turn and they are burning, drop the heat a touch more.
  • Cook for a few minutes longer and remove from heat.
  • Store on a cooking rack and cover with a tea-towel.
  • Eat warm served with extra golden syrup.
 

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