- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 15 minutes
- Effort: easy
For the pancakes
- 225 g self-raising flour
- 2 eggs
- 300 ml milk
- oil, for greasing
For the filling
- 4 arbroath smokies, bones removed and flaked
- 425 ml double cream
- 25 g butter
1. To make the pancakes: put the flour in a mixing bowl with a pinch of salt and make a well in the centre.
2. Drop in the eggs one at a time stirring from the centre and holding the spoon upright.
3. Gradually add enough milk until the batter is the consistency of thick cream. Whisk until smooth.
4. Grease a girdle or heavy frying pan.
5. Drop about 2 tablespoons batter onto the heated girdle. Spread out quickly to form a thin pancake. When bubbles burst on surface, flip to the other side and cook until golden. Repeat with the remaining batter.
6. Stack the pancakes in a pile, cover and keep warm until required.
7. To make the filling: heat the cream in a medium pan and bring to a rolling boil.
8. Drop pieces of butter into the boiling cream and when it thickens, gently stir in the flaked smokies.
9. Simmer gently for about 5 minutes.
10. Place 2 heaped tablespoons into each pancake. Fold over to enclose the filling and serve immediately.
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