124.Scots pancakes : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Makes 12 - 16 pancakes

4 oz / 100 g plain flour

2 eggs

4 oz wholemeal flour

1 teaspoon baking powder

1 oz / 25g lard or butter

1/2 pint 280 ml water

salt to taste


  • Mix the flour, salt, raising agent and butter.

  • Mix the egg into the flour mixture and add enough water to form a thick pouring batter.

  • Preheat a heavy based frying pan, to a moderate heat only.

  • Drop the batter into the pan in spoonfuls, and cook until golden brown each side. Turn as soon as the bubbles in the middle start to break.

  • Serve hot with butter.