another recipe from my dad, likely from his mother, and likely thus originally from the book A Taste of Scotland in Food and Pictures by Theodora Fitzgibbon (pictured below)

• 2 cups self-raising flour
• 1 tbsp golden syrup
• ¹/₄ tsp salt
• ¹/₂ to 1 cup milk
• 2 tbsp sugar
• 1 egg

1. Mix dry ingredients:
   
   2 cups self-raising flour
   2 tbsp sugar
   ¹/₄ tsp salt
   
2. Warm up syrup and add in
   
   1 tbsp golden syrup
   
3. Beat egg and add in, then enough milk to make the consistency similar to thick cream (just about pourable)
   
   1 egg
   Milk
   
4. Heat a pan with some butter in it, then drop the dough onto it (by tbsps or small ladles). Make sure they don't touch or overlap.
5. Flip once golden on one side (should appear cooked around edges and have bubbles in the centre of the uncooked side), cook other side till golden
6. After removing from the heat, sandwich in kitchen roll to prevent sogginess. Ideally eat warm with butter, honey, jam, syrup, etc.

• Amounts above have been halved from the original except for the amount of milk used; typically (in my experience) makes about 12 little cakes of about 3-4 inch diameter
• I have this frying pan with like 7 circle holes in it, i think originally for like pancakes or eggs, and it's so good for this
• Keep them in the fridge and reheat in a pan or a toaster.
• i think nutella and banana is the supreme topping for all pancake-adjacent foods