SCOTCH PANCAKES

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SCOTS PANCAKES

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8 oz. plain flour
1/2 tsp. baking soda
1 tsp. cream of tartar
2 oz. sugar
2 eggs
milk

Mix dry ingredients. Then stir in beaten eggs and enough milk to make a batter with the consistency of thick cream. Place spoonfuls of mixture on a hot, greased girdle or frying pan and turn pancakes when bubbles burst. When cooked, keep them warm in a cloth. Serve with butter, jam, and cream.

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