OK, I have 2 recipes that are similar. One uses twice the sugar and eggs than the other for the same amount of flour. Also, being old recipes they call baking soda and cream of tartar as the levening agents. An equal amount of double acting baking powder would do just as well I think. They also call for using a lump of beef suet or lard to grease the griddle! Butter or vegetable oil spray will do if you don't want to go traditional.
(There is another recipe that uses less flour and adds syrup as well as sugar.)
Incidentally, I had forgotten until I looked it up that these are sometimes called drop scones.
8 oz (scant 2 cups) APF
1 tsp cream of tartar
1/2 tsp baking soda
(Or 1 1/2 tsp baking powder)
1 oz (about 2 Tbs) sugar
(egg and sugar can be doubled)
Mix the dry ingredients. Add beaten eggs and enough milk to make a thick but pourable batter.
Drop by tablespoons on to a hot, greased griddle.
As with regular pancakes, cook till golden brown and bubbles form on the top. Flip them over and cook on the other side.
Cool the cooked pancakes on a towel to prevent sweating.
Serve with butter and jam.
Mango chutney and Jack cheese on an oatcake. Mmmm, food for the gods :)