Yield: 8 Servings
|1⅔ cup||Flour; all-purpose|
|1 tablespoon||Baking powder|
|¼ cup||Granulated sugar|
|½ teaspoon||Ground cinnamon|
|4 tablespoons||Butter; melted|
|2||Good eating apples; not|
|. Golden Delicious; peeled|
|. and cored|
|Sunflower oil for frying|
|1||Stick butter; softened|
|¾ cup||Soft light brown sugar|
First make the cinnamon butter. Beat all the ingredients together until the mixture is smooth. Store in a covered container in the refrigerator until serving. (This keeps for 7-10 days.) Sift the flour, baking powder, sugar and cinnamon into a bowl. Beat in the melted butter, beaten eggs and milk. Grate the apples into the mixture and mix in well.
Oil a griddle, or a heavy-basedfrylng pan, or an electric hotplate, or if you have an Aga or Rayburn, the cooler hotplate. (For my American readers an Aga is a constantly burning range-like cooker with two or four ovens and hotplates. It gives an even heat and very consistent results.) Drop spoonsful of the apple batter on to the oiled surface, making pancakes of 2-3 inches / 5-7-5cm in diameter and leaving a space between them. Cook for about 2 minutes or until small bubbles appear over the surface, then, with a palette knife (pancake turner), slip each over to cook on the other side.
As they cook, remove the pancakes and keep them warm on a plate, and covered with a cloth. When all the pancakes are cooked, serve them hot with the cinnamon butter. "Lady MacDonald's Scotland: The Best of Scottish Food & Drink"
: by Claire MacDonald A Bullfinch Press Book by Little, Brown & Co., London ISBN = 0-8212-1809-3 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Paul Macgregor Date: 06-15-96