Nonna Olivia’s Pancakes -In print 9th July
Every week Carina writes a baking column for the Daily Record to align with our baking and recipes at The Scottish Cafe & Restaurant at The Scottish National Gallery
SERVES 4 Contini children
200g self-raising flour
1 tsp baking powder
85g granulated sugar
200ml full-fat milk
pinch of salt
Put the flour, baking powder and sugar in a glass bowl. Slowly blend in themilk and eggs with a balloon whisk. then add the salt. The mixture shouldbe wet but not too runny. You don’t need to leave the batter to rest butyou can keep it for 3-4 hours in the fridge if required.
Place the griddlepan over a medium heat. When it is hot to the touch (be careful not to burn yourself), add 1 tbsp of the batter at a time. The mixture will spreada little but it shouldn’t run.
After a few moments, you’ll see tiny bubblesappearing on the surface of the pancake. As soon as 8 or 10 bubblesappear, quickly flip the pancake over. It should be a lovely light goldencolour on the underside.
Cook for another 10-15 seconds, then remove toa plate covered by a clean tea towel.
Continue until all the batter is used up. Try not to eat the pancakes,otherwise you’ll get distracted. And then, before you know it, they’ll be allgone and there will be none left for the children. 😉