SCOTS CRUMPETS 2 cups flour 3 tbs. sugar 2 eggs a little oil or suet 2 tbs. melted butter 1 tsp. salt, level about 1 1/2 cup milk or preferably buttermilk Beat eggs well. In another bowl mix the flour, sugar, salt. Add slowly, alternating with melted butter, to eggs, beating constantly. Pour a slow trickle of milk or buttermilk to make a batter like thin cream. Heat the griddle or pan on hot stove. Rub bottom with a piece of suet or Pour in 1 tsp. oil for first 4 pancakes, repeat as the batter is used. Beat batter well before using. Drop in 1 large tbs. per pancake, tilting pan to make thin and spread evenly. When golden brown underneath, turn and cook other side. Set pancakes on clean tea towel or kitchen paper to drain, cover. When cool, spread with butter, jam, jelly or honey; roll up. Serve soon after making, warm but not hot. Makes about 20 pancakes. BACK TO RECIPE INDEX BACK TO MY MAIN PAGE