SCOTCH COFFEE RECIPES

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SCOTCH PANCAKES RECIPE - BBC GOOD FOOD



Scotch pancakes recipe - BBC Good Food image

Our simple Scotch pancakes make a quick and easy breakfast that the whole family will love. Serve with butter and maple syrup for the perfect brunch treat

Provided by Member recipe by squiralsquasmosis

Categories     Breakfast, Brunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield Makes 10

Number Of Ingredients 8

200g plain flour
1 tbsp baking powder
pinch of salt
1 tbsp caster sugar
1 tsp ground cinnamon
1 large egg
300ml milk
vegetable oil, to fry

Steps:

  • Add the dry ingredients to a mixing bowl. Beat the egg and milk into the mixture with a handheld or electric whisk. Heat a non-stick frying pan over a medium heat and add some oil.
  • Spoon in a small ladleful of batter to make a pancake about 10cm across. Fry for about 1 min until the edges of the pancake are firm and bubbles have started to appear on the surface. Turn over and fry for another 30 secs till golden on both sides. Serve with your favourite toppings.

Nutrition Facts : Calories 121 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.5 milligram of sodium

SCOTCH BROTH RECIPE - BBC GOOD FOOD



Scotch broth recipe - BBC Good Food image

Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread

Provided by Anna Glover

Categories     Lunch, Supper

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 25 minutes

Number Of Ingredients 9

250g broth mix (or a mixture of 75g pearl barley, 75g yellow split peas, 50g red split lentils and 50g green split or marrowfat peas)
1 tbsp vegetable or olive oil
1 large onion, finely chopped
1 leek, washed and sliced
1 medium turnip, peeled and finely chopped
3 carrots, finely chopped
3 celery sticks, trimmed and finely chopped
3 litres lamb stock
200g kale chopped

Steps:

  • Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
  • Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
  • Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.

Nutrition Facts : Calories 278 calories, FatContent 4 grams fat, SaturatedFatContent 0.4 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 6 grams fiber, ProteinContent 33 grams protein, SodiumContent 0.1 milligram of sodium

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