![Scottish Cala](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/scottish-cala--48f63c9e-e420-46f6-8b6b-d32408497468.png)
Recipe
Scottish Cala
Savory Scottish Pancakes with a Twist
4.5 out of 5
Indulge in the flavors of Scotland with this unique twist on the traditional Cala. Scottish Cala is a delightful dish that combines the essence of Scottish cuisine with the beloved Puerto Rican Cala.
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Omnivore, Dairy-free (if using dairy-free substitutes), Nut-free, Low sugar, High protein
Allergens
Wheat, Dairy, Eggs
Not suitable for
Vegan, Vegetarian, Gluten-free, Paleo, Keto
Ingredients
The Scottish Cala differs from the original Puerto Rican Cala in several ways. Firstly, the Scottish version incorporates traditional Scottish spices such as nutmeg and allspice, giving it a distinct flavor profile. Additionally, the use of oatmeal and buttermilk adds a unique texture and taste to the pancakes. Lastly, the addition of black pudding and haggis provides a rich and savory element that is characteristic of Scottish cuisine. We alse have the original recipe for Cala, so you can check it out.
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1 cup (90g) oatmeal 1 cup (90g) oatmeal
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1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
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1 teaspoon baking powder 1 teaspoon baking powder
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1/2 teaspoon salt 1/2 teaspoon salt
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1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
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1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
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1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
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1/4 cup (60ml) milk 1/4 cup (60ml) milk
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2 large eggs 2 large eggs
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2 tablespoons melted butter 2 tablespoons melted butter
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4 slices black pudding 4 slices black pudding
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4 slices haggis 4 slices haggis
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Maple syrup, for serving Maple syrup, for serving
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Sour cream, for serving Sour cream, for serving
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 15g, 6g
- Carbohydrates (total, sugars): 38g, 4g
- Protein: 15g
- Fiber: 3g
- Salt: 1g
Preparation
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1.In a large bowl, combine the oatmeal, flour, baking powder, salt, nutmeg, and allspice.
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2.In a separate bowl, whisk together the buttermilk, milk, eggs, and melted butter.
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3.Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
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4.Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
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5.Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
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6.In a separate pan, cook the black pudding and haggis slices until heated through.
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7.Serve the Scottish Cala pancakes with a slice of black pudding and haggis on top. Drizzle with maple syrup and add a dollop of sour cream.
Treat your ingredients with care...
- Oatmeal — Use rolled oats or quick oats for the best texture.
- Black pudding and haggis — If these ingredients are not available, you can substitute them with cooked bacon or sausage for a similar savory flavor.
Tips & Tricks
- For a lighter texture, separate the egg whites and beat them until stiff peaks form. Fold them into the batter just before cooking.
- Experiment with different toppings such as Scottish cheddar cheese or caramelized onions for added flavor.
- Serve the Scottish Cala with a side of traditional Scottish tattie scones or potato scones for a complete Scottish breakfast experience.
- If you prefer a sweeter version, add a touch of sugar or honey to the batter.
Serving advice
Serve the Scottish Cala pancakes warm with a drizzle of maple syrup and a dollop of sour cream. Garnish with a sprinkle of chopped chives or parsley for a pop of color.
Presentation advice
Stack the pancakes on a plate, placing a slice of black pudding and haggis between each layer. Drizzle the maple syrup over the top and add a dollop of sour cream on the side. Garnish with a sprig of fresh herbs for an elegant touch.
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