Traditional Scottish Recipes
- Prince Charlie's Pancakes

It is unlikely that Bonnie Prince Charlie made pancakes using his precious recipe for the drink which later became known as Drambuie. But there is no doubt that the addition of a liqueur, made from the finest Scotch malt whisky, sweetened with a hint of heather honey and flavoured with herbs, makes this a lot more than a humble pancake!

4 ounces (125g or one cup) plain (all-purpose) flour
2 beaten eggs
Half pint (300ml or 1¼ cups) milk
1 ounce (25g or 2 tablespoons) lard (shortening)
3 ounces (85g or ¾ stick) butter or margarine
4 ounces (125g or half cup) caster (superfine) sugar
2 tablespoons (30ml) Drambuie
Grated rind and juice from 3 large oranges
Grated rind and juice from two large lemons
Pinch of salt

Sift the flour and salt into a bowl and make a hollow in the centre. Stir in the beaten eggs and half the milk and beat until you have a smooth batter. Then slowly stir in the other half of the milk.
Melt a little lard in an 8 inch (20cm) frying pan (skillet). Pour in enough batter to cover the base of the pan, swirling the pan so that it becomes evenly coated. Fry (sauté) for a few minutes until bubbles appear on the surface. Turn the pancakes over and cook the other side. Then slide on to a tea towel (dish cloth) and keep warm. Make more pancakes in the same way until the batter is used up (there should be enough for about eight pancakes).
Melt the butter (or margarine) in another frying pan (skillet), then stir in the sugar and cook for one minute. Add the grated rind and juice of the oranges and lemons and bring to the boil. Then add the Drambuie and simmer gently for three minutes.
Fold the pancakes into quarters and place in the frying pan. Cook gently for three minutes, spooning the sauce over the top, until heated through. Serve immediately.

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