Scotch Pancakes are quick to make, which means you can enjoy them even on a busy morning. They’re a versatile canvas for all sorts of toppings, from traditional butter and syrup to fresh fruit or even savoury options like cheese and ham.
Ingredients:
- 200g plain flour
- 1 tbsp baking powder
- Pinch of salt
- 1 tablespoon caster sugar
- 1 teaspoon ground cinnamon
- 1 large egg
- 300ml milk
- Vegetable oil, for frying
Method:
Sift the plain flour, baking powder, salt, caster sugar and ground cinnamon into a large mixing bowl.
Make a well in the centre of the dry ingredients and crack in the large egg. Start to mix gently.
Gradually add the milk to the well, whisking constantly, until you have a smooth batter.
Heat a non-stick frying pan over a medium heat and brush with a little vegetable oil.
Drop the rounds of batter into the hot pan, using about 2 tablespoons for each pancake.
Cook for 1-2 minutes or until bubbles form on the surface and the edges start to set.
Flip the pancakes and cook on the other side for a further 1-2 minutes or until golden brown and cooked through.
Repeat with the rest of the batter, adding more oil to the pan if necessary.
Serve Scotch Pancakes warm with your favourite topping such as jam, honey or fresh fruit.
