Not the healthiest recipe around, these pillowy Scottish pancakes are definitely the comfort food of the gods. I find their greasy stodginess works best when paired with a note of tartness, hence the cherry tomato + spring onion combo.
- ½ kg boiled floury potatoes (or, if you prefer, 5 parts potato to 1 part flour)
- 125g flour
- 2-3 tablespoons of milk
- Generous pinch of salt
- Butter (for frying)
- 200g cherry tomatoes, halved
- 3/4 spring onions
- Sliced garlic, to taste
Peel and chop your potatoes, and boil em up in salted water for 8-10 minutes, or until soft. While still warm, mash them (with a generous knob of butter if you’re feeling naughty), add the milk and then the flour. Bring it all together into a dough, and knead it briefly.
You’ll have enough dough for two rounds of scones, so cut it in half and work into two large patties (approx. 20cm across). Score the surface into 8 segments. This makes me happy because it looks like shortbread. Whack them into a pan with butter and fry for 8-10 minutes until lightly golden on both sides, turning once with a wide spatula, or by sliding onto a plate and then capsizing back in.
Finishing them off in the oven for 15 minutes will give you an extra crispy-on-the-outside, chewy-on-the-inside effect.
While you’re waiting for your scones to emerge in all their glory, fry up your tomatoes, spring onions and garlic in a pan with some extra virgin olive oil and cook to taste. (In my case taste doesn’t really come into it, and I have to cook the hell out of anything plant related as I am allergic to all that supposedly healthy stuff.)
The vibrant red and green will look lovely and fresh next to the greasy triangles. Add black pepper if you so wish, maybe a baked avocado for fun, and enjoy!