Scotch pancakes (drop scones)

4
30 minutes

Ingredients

  • 180g of plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 pinch of salt
  • 1 large egg
  • 220ml of milk
  • 1 tbsp of butter, melted
  • vegetable oil

To serve

  • mixed berries
  • crème fraîche
  • honey

Method

1
Place the dry ingredients in a bowl and make a well in the centre. Add the milk, butter and egg and whisk thoroughly until you have a nice smooth batter. Leave to rest for 20 minutes
2
Place a large non-stick frying pan over a high heat. Once smoking, add a tablespoon of oil and turn down to a medium heat. Add a large tablespoon of the pancake batter and gently spread into a neat circle with the back of the spoon
3
Leave to cook for 2–3 minutes, or until nicely browned on the bottom, then flip over and cook for another minute. Keep on a tray in a low oven to keep warm while you cook the rest in batches
4
The first pancake might stick, but once the pan has settled at the right temperature, the rest will be fine. Add a touch more oil if they begin to stick again
5
Serve warm with crème fraîche, berries, honey or whatever takes your fancy