Scotch Pancakes

[Pastry, Pasta and Batters]

225g/8oz self raising flour 

½ teaspoon salt

290ml/½ pint milk

2 eggs, separated

1 tablespoon of butter, melted and cooled

TO SERVE

butter

jam

1. Sift flour and salt into a bowl.

2. Make a well in the centre and add the egg yolks and a quarter of the milk.

3. Mix with a wooden spoon, gradually drawing in the flour and making a smooth batter. Add the remaining milk, gradually, until the batter is the consistency of thick cream.

4. Fold in the melted butter.

5. Whisk the egg whites until stiff but not dry and fold into the batter.

6. Meanwhile lightly grease a frying pan and heat it, when really hot, drop 2 spoonfuls of batter into it, keeping them well separated.

7. Cook for 2-3 minutes. When the undersides are brown and bubbles rise to the surface turn them over and brown the other side.

8. Keep warm, covered with a clean tea towel.