- Measure the flour, baking powder, cream of tartar, oats and caster sugar into a large bowl and mix through well.
- Add in the egg and honey and whisk through.
- Add in enough milk to create a thick batter – we used three tablespoons.
- Melt a tablespoon or two of butter in a large flat frying pan on a medium heat and drop in about 2 tablespoons of the batter to create each pancake.
- When there are bubbles forming on the top of each pancake, flip it over and cook on the other side for a few minutes.
- Serve with fresh fruit and a drizzle of honey.
This recipe is from The Wee Larder where mum of four, Angie Milne, shares her passion for Scottish food, culture and travel through her delicious recipes from all over Scotland.
Angie and her family live in a remote beautiful area in the North East of Scotland, where they are surrounded by sheep, crops, cows and wild pheasants
Angie is passionate about feeding her family with healthy wholesome food, and she is particularly interested in eating in tune with the seasons and creating recipes to work closely with what’s available locally and futher afield in Scotland.
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