|** British measurements **|
|½ teaspoon||Bicarbonate of soda|
Mix the dry ingredients. Stir the syrup into the milk and blend into the dry ingredients. Leave the mixture to prove overnight. Add the egg. The batter should be not too thick so you may need extra milk.
Pour a little onto a hot girdle or frypan, tilting the cooking dish to make thin even rounds. Cook on both sides and stack in a teatowel on a wire rack. ** Scottish Home Baking ** by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN = 1-898169-00-4 Scanned and formatted for your use by The WEE Scot -- pol mac Griogair
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