The North East’s answer to fluffy pancakes, these sweet, griddled hotcakes go down a treat with everyone – including the kids. Best of all? You only need a few kitchen cupboard ingredients to make them! Eat them for breakfast, or serve them as tea-time pick-me-up.
- 300g plain flour
- 1 tsp baking powder
- Zest of 1⁄2 lemon
- 1⁄2 tsp salt
- 75g chilled lard, diced
- 75g cold butter, diced, plus extra to cook
- 2-3 tbsp milk, to mix
- 100g currants or other dried fruit, optional
- Combine the flour, baking powder, lemon zest and salt in a mixing bowl. Rub in the fats until the mixture looks like breadcrumbs, then stir in the dried fruit, if using. Add just enough milk to mix to a firm, but not crumbly, dough.
- Roll out on a floured surface to about 1cm thick and stamp out 6cm rounds with a cutter.
- Grease a flat griddle or a heavy frying pan with a little butter. Cook the hinnies in batches over a medium to low heat for 2-3 minutes each side, until they are well browned and cooked through.
Did you know?
The ‘singin’ refers to the sounds of the sizzling lard (or butter) while the little treats cook in the pan. Traditionally, Singin Hinnies are served like scones, with lashings of cream, loads of jam and
sometimes berries, too. Go with what you fancy!
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