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Carina in Print – Daily Record

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
2 eggs
pinch of salt


Put the flour, baking powder and sugar in a glass bowl. Slowly blend in the milk and eggs with a balloon whisk. then add the salt. The mixture should be wet but not too runny. You don’t need to leave the batter to rest but you can keep it for 3–4 hours in the fridge if required.

Place the griddle pan 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 spread a little but it shouldn’t run.

After a few moments, you’ll see tiny bubbles appearing on the surface of the pancake. As soon as 8 or 10 bubbles appear, quickly flip the pancake over. It should be a lovely light golden colour on the underside.

Cook for another 10–15 seconds, then remove to a 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 all gone and there will be none left for the children. 😉