Baking master-class

As Cameron worked on tags and maps for the website today I had a baking master-class with Cameron’s Mum who showed me how to make pancakes and shortbread. As soon as the pancakes were made we all were devouring them: smothered with cream and Cameron’s Mum’s homemade jam. Just heavenly! The shortbread was saved for coffee later…Thanks Mum for the tips and advice. We’ll try that chocolate cake next time 🙂

Recipe for Cameron’s Mum’s Perfect Pancakes


Pancakes - with homemade jam and cream

  • 200g (8oz) plain flour
  • 100g (4oz) caster sugar
  • 1 large egg (or 2 small eggs) beaten
  • 1½ teaspoons cream of tartar
  • ¾ teaspoon baking soda
  • 250ml buttermilk


  1. Sift all the dry ingredients into a bowl. Gently fold the dry mixture with a balloon whisk for 30 seconds. Add beaten egg(s) and buttermilk together. Make a well in the centre of the dry mixture and fold in egg and buttermilk mixture with a spatula to make a “dropping” consistency.
  2. Cook mixture in a frying pan or griddle on a moderate heat. Spoon dollops of the mixture into the pre-heated frying pan or griddle. Ensure there is sufficient space between each dollop for the pancakes to expand. When air bubbles appear on the top of the mixture, turn the pancake over to cook on the other side. Leave for a few seconds then very gently “stroke” the top of the cooked side with a palette knife. After a few more seconds, press the pancake gently and when it feels firm remove from the pan/griddle.
  3. Cool pancakes between two tea towels on a wire rack. Serve with jam and cream. The ultimate treat in a hurry!

Tip: The pancakes will freeze well … if you can resist eating them all at the first sitting!

Recipe for Cameron’s Mum’s Scrumptious Shortbread


A plate full of homemade shortbread

  • 150g (6oz) plain flour
  • Pinch of salt
  • 100g (4oz) very soft butter
  • 50g (2oz) caster sugar


  1. Pre-heat oven to 180oC (350oF, gas mark 4). Whisk butter and sugar until smooth and mixture looks very pale. Add pinch of salt and gradually whisk in 4oz of flour then mix in remaining flour by hand to make a soft dough.
  2. Roll out dough mixture on a floured board to ½” thick. Cut out shortbread rounds using either 2” or 3” pastry cutters. Put rounds onto a baking tray and gently prick each one 3 times with a fork.
  3. Cook for 12 – 15 minutes until light golden brown. Cool on a wire tray. Once cool, sprinkle each one with caster sugar.

About Elaine Speirs

Elaine comes from Hamilton near Glasgow and her interests in the outdoor scene began at University. She is a keen mountaineer, climber, cyclist and skier. Her first mountaineering exploit was going up the North Face of Ben Nevis after which she was “hooked” on the mountains. She has also climbed outside of the UK, particularly in the Dolomites, Chamonix and Majorca.
This entry was posted in Cake recipes, Cooking and Baking and tagged . Bookmark the permalink.

2 Responses to Baking master-class

  1. Alasdair the Dad says:

    Elaine, do you do the same number of Munros as Cameron ?
    You appear to spend more time making delicious and calorie inducing goodies when ever you’re off the slopes. I suppose you both need the energy.

    What a lovely poem by Gail. Hidden talents there Gail – will there be a sequel or final verse on the 283 homecoming.

  2. Karl says:

    Having just sampled some of the shortbread biscuits that Cameron’s mum generously sent south, I can vouch that they are amazing! Much lighter and tastier than any of the shop bought ones. Many thanks for letting us try some.

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