I have just had the best two weeks over in Scotland, the birthplace of my mother. Autumn come winter and the trees are rich coppers and gold and so drives in the country are amazing…….and with the build up towards Christmas, the evenings in Edinburgh are a sight to behold with all the Christmas lights and decorations ablaze! Did not get any snow…..but wrapped up warmly against the winter chill I felt blessed to have some time to spend there.
It got me thinking too of all the special things that we got to enjoy as kids growing up with a Scottish mum, and apart from her being very strict – good manners, discipline and a healthy work ethic were drummed into us…….there were the treats like waking up to a breakfast of Scottish pancakes.
And so came about our “African” pancakes with the replacement of the sour milk with our own local sour milk Amasi – which does an amazing job of giving the most light and tender pancakes to be enjoyed at any time of the day
250ml (1 cup) flour
5ml bicarbonate of soda
125ml (1/2 cup) Amasi
62ml (1/4 cup) melted butter
Whisk together the egg and sugar
Sift together the flour and bicarbonate of soda
Gently stir in alternate amounts of sifted dry ingredients and Amasi into the beaten egg to create a dropping consistency batter ( you might want to add a little more Amasi.
Stir in the melted butter.
Hear an electric frying pan or regular frying pan on a medium to high temperature.
Rub the base with a small amount of butter.
Drop spoonfuls of batter into the heated pan.
When bubbles appear on the surface they ate ready to turn over.
Cook on the other side.
Serve with jam or syrup or other toppings of choice