Pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 cups milk
2 tbsp. melted shortening
1/2 cup canned pumpkin or mashed sweet potato, cooked
flour, soda, sugar and spices.
egg, shortening, pumpkin and milk.
moist mixture to dry (flour) mixture, beating until smooth.
on hot, lightly greased griddle, turning only once.
hot with butter and syrup or powdered sugar.
|Did You Know?
(Ulster) pancakes, known as drop scones, pancakes or griddle cakes, are
more like the American type and are served as such. Scottish pancakes
are made from self-raising flour, eggs, sugar and milk. Welsh recipes
also have sugar, but are cooked thin as the English variety — sometimes
these will be in the form of small cakes as opposed to the full
pan-sized version, especially when served at breakfast.
Smaller pancakes (about 3.5 in / 9 cm in diameter) are known in the UK
as Scotch pancakes or drop-scones (after the traditional method of
dropping batter onto a griddle (a girdle in Northumberland or in
Scots)), and in northern England as pikelets. They can be served with
jam and cream or just with butter. In Scotland pancakes are served at
teatime (lunch or 4 o'clock) but mostly as breakfast. They are made
plain and as fruit pancakes with raisins. Made to a similar recipe are
crumpets. These are cooked on the griddle on one side until browned,
then lightly cooked on the other side.