Sauty Bannocks Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
** British measurements **,
6 ounce: Oatmeal,
1/2 tsp: Salt,
1/2 tsp: Bicarbonate of soda,
1 tsp: Sugar,
1 tsp: Syrup,
10 ounce: Milk,
1: Egg, beaten
Directions:
Mix the dry ingredients. Stir the syrup into the milk and blend into
the dry ingredients. Leave the mixture to prove overnight. Add the
egg. The batter should be not too thick so you may need extra milk.
Pour a little onto a hot girdle or frypan, tilting the cooking dish
to make thin even rounds. Cook on both sides and stack in a teatowel
on a wire rack. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for your use by The WEE Scot --
pol mac Griogair
Source from luhu.jp
the dry ingredients. Leave the mixture to prove overnight. Add the
egg. The batter should be not too thick so you may need extra milk.
Pour a little onto a hot girdle or frypan, tilting the cooking dish
to make thin even rounds. Cook on both sides and stack in a teatowel
on a wire rack. ** Scottish Home Baking **
by Judy Paterson Lindsay Publications, Glasgow 1993 ISBN =
1-898169-00-4 Scanned and formatted for your use by The WEE Scot --
pol mac Griogair
Source from luhu.jp