This weekend I have been very productive. I was just going to do a Victoria Sponge but I managed to do Scotch oranges pancakes as well.
Pancakes are very popular in our house and we have them most weekend. According to my boys they are either fat or thin pancakes. Thin (Crepes) usually wins but fat sometimes makes an appearance. I usually serve a batch with Greek Yogurt, Fruit and maple syrup. Its a fabulous breakfast.
Mary’s recipe is a simple batter – the liquid part being orange juice and milk. My mother always used to warn me not to have milk and orange juice together because the milk curdles in my stomach! When I mixed the liquids together it did curdle but it certainly didn’t affect the taste or texture.
I cooked these on a traditional bake-stone. I’ll talk more about that when I make Welshcakes.
Orange Scotch Pancakes cooking on bakestone
They only took a few minutes and I took Mary’s advice to put them on a cooling rack and cover with a clean tea-towel.
They went down very well – lovely with with butter and syrup – although my boys insisted on lemon juice & sugar as well.
In fact they went down so well I forgot to take a picture of the finished product. I had a bit left over so I cooked a few more!
A really lovely version of pancakes. Don’t forget to eat them with the zest as this really makes the dish.
shakinbaking 