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Name: Scots Crumpets
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 tb Sugar; 3/4 pt Milk or preferably; 2 tb Butter melted; 8 7/8 oz Flour; 2 Eggs; 1 ts Salt; A little oil or suet

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INGREDIENTS

3 tb Sugar
3/4 pt Milk or preferably
2 tb Butter ; melted
8 7/8 oz Flour
2 Eggs
1 ts Salt
A little oil or suet

Servings

INSTRUCTIONS

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 tbsp 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. NOTES : Scots Crumpets are also called Tea Pancakes. They can be made either on a fairly hot griddle, or in a lightly greased, heavy pan, such as an omelette pan. An alternative to the method below is to separate the eggs, beat the whites until stiff and add them last, which makes a light, crisp melt-in-the-mouth pancake.

NOTES

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Scots Crumpets

3 tb Sugar
3/4 pt Milk or preferably
2 tb Butter melted
8 7/8 oz Flour
2 Eggs
1 ts Salt
 A little oil or suet

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 tbsp 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.        NOTES : Scots Crumpets are also called Tea Pancakes. They can be made  either on a fairly hot griddle, or in a lightly greased, heavy pan, such as  an omelette pan. An alternative to the method below is to separate the  eggs, beat the whites until stiff and add them last, which makes a light,  crisp melt-in-the-mouth pancake.

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Nutrition

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Serving Size: 1 Serving (898g)
Recipe Makes: 1 servings

Calories: 2285
Calories from Fat: 678 (30%)

Amt Per Serving		% DV

	Total Fat 75.4g	101 %
	Saturated Fat 30.5g	153 %
	Monounsaturated Fat 25.3g
	Polyunsanturated Fat 8.8g
Cholesterol 2176mg		670 %
Sodium 871.1mg		30 %
Potassium 1023.8mg		27 %
Total Carbohydrate 312.2g		92 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 303.8g
Protein 89.8g		128 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2285

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