These light and fluffy Scotch pancakes make the ideal afternoon tea or breakfast treat. Enjoy warm with a slathering of butter.
Ingreadient
- 300g self-raising flour
- 1½ tsp baking powder
- 50g caster sugar
- 2 eggs, beaten
- 300-325ml whole milk
- to fry groundnut oil
- butter
Direction
- Put the flour, baking powder and sugar in a bowl and stir. Gradually whisk in the egg and milk until you have a thick, smooth but spoonable batter.
- Heat a non-stick frying pan to medium-hot and brush lightly with oil. Cooking 3 or 4 pancakes at a time, add large spoonfuls of batter to make small, 8cm rounds. Fry until small bubbles appear then flip and cook until golden. Serve warm with butter.
