I’m yet to meet someone who doesn’t like pancakes, but they can feel a bit of a faff. Worrying about them sticking and the inevitable flipping issues could make you want to give it a miss. If this sounds familiar you are going to love this simple Scotch Pancake (aka drop scones) recipe! It’s super fast to make and surprisingly low-cal, that’s if you can resist eating the whole batch!
You will need (makes 18)
100g self raising flour
25g caster sugar
1 free range egg
Chuck all your ingredients in a bowl and mix thoroughly. I gave mine a good blast with my
ancient retro Kenwood handmixer to get plenty of air in.
Oil and preheat a sturdy flat bottomed frying pan or griddle and then spoon in a dessertspoon of mixture. It should naturally form a circle of batter about 3-4 inches across and about 5mm thick.
Cook until bubbles start to rise to the surface...
To serve spread a little Flora over...
Or go American by piling them high and adding a good dose of golden syrup, some warmed fruits and a generous spoonful of ice cream. Yum!
As an added bonus these Scotch pancakes can be saved to eat over the next few days, just pop in the toaster or the microwave for a few seconds to warm before serving!