Scotch pancakes
Scotch pancakes, sometimes called drop scones, are traditionally served as a teatime treat with butter and jam, but also make a great breakfast or brunch topped with berries and a dollop of yoghurt.
Ingredients
- 225g/8oz self-raising flour
- pinch salt
- 50²µ/1¾´Ç³ú caster sugar
- 280ml/9½fl oz semi-skimmed milk
- 2 large free-range eggs
- 2 tbsp sunflower oil
- butter, jam, maple syrup, honey, berries or yoghurt, to serve
Method
Sieve the flour, salt and sugar into a large bowl. Make a well in the centre. Whisk the milk and eggs together in a jug. Gradually pour the egg mixture into the well in the flour and beat well, whisking until it is a smooth, lump-free batter. Add 1 tablespoon of the oil to the batter and mix again until just combined.
Place a non-stick frying pan or griddle pan over a medium heat and carefully wipe with a little of the remaining oil, using a sheet of kitchen paper. Once hot, spoon 2–3 tablespoons of batter into the pan to make a small pancake. Cook in batches of 2–3 depending on the size of the pan. Cook over a medium heat for 1–1½ minutes until small bubbles appear on the surface. Flip and cook for 1 minute on the other side until puffed up and golden brown.
Transfer the pancakes to a wire rack and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve warm with any of the suggested toppings.
Summer
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