Category : Breakfast
Author : 19ALittleIrishCookbooBk
Hits : 2740
Date : 14/12/2002
8 oz/ 250g/ 2 cups plain flour1/2 tsp baking soda1/2 tsp salt1 tsp sugar1 large egg1/2 pt/ 250ml/ 1 cup buttermilk
Sift the dry ingredients into a bowl. Make a well in the middle with a wooden spoon and add the egg. Break the yolk and pour in the buttermilk, mixing quickly to a thick batter. Do not beat, as this would develop the gluten in the flour and prevent the pancakes from rising. Fry in large dollops on a lightly-greased, hot griddle or heavy frying-pan. Drop scones are best served hot for tea, thickly spread with melting butter and syrup or jam. They must be cooked as soon as possible after mixing, as the acid in the buttermilk starts to react with the baking soda at once. For that reason the griddle or pan should be heated before combining the ingredients.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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