Scottish Cala

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.

• 1 cup (90g) oatmeal 1 cup (90g) oatmeal
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 2 large eggs 2 large eggs
• 2 tablespoons melted butter 2 tablespoons melted butter
• 4 slices black pudding 4 slices black pudding
• 4 slices haggis 4 slices haggis
• Maple syrup, for serving Maple syrup, for serving
• 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

1. 1.
   In a large bowl, combine the oatmeal, flour, baking powder, salt, nutmeg, and allspice.
2. 2.
   In a separate bowl, whisk together the buttermilk, milk, eggs, and melted butter.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
4. 4.
   Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
5. 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.
6. 6.
   In a separate pan, cook the black pudding and haggis slices until heated through.
7. 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.