Small, thick Scottish pancakes of self-raising flour, egg and milk, cooked in a pan and served warm with golden syrup. Serves 4.
125g
1tbsp
1piece
150ml
1tsp
4tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 125g | — | — | |
| 2 | | 1tbsp | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 150ml | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 4tbsp | — | — |
Put the flour in the mixing bowl.
Self-raising flour · 125 g
Add the sugar.
Caster sugar · 1 tbspMake a well in the middle and crack in the egg.
Egg · 1 piecePour in half the milk and whisk to a thick, smooth batter, then whisk in the rest.
Whole milk · 150 ml
Wipe the large frying pan with a little oil on kitchen paper.
Sunflower oil · 1 tsp
Heat over a medium heat for 2 minutes.
Drop in 6 tablespoons of batter, spaced apart.
Cook for about 2 minutes, until bubbles burst on the top.
Turn them with the spatula and cook for 1 minute more, until golden on both sides.
Lift onto a plate and cover with a clean tea towel.
Drop the rest of the batter into the pan the same way.
Cook for about 2 minutes, until bubbles burst on the top.
Turn them and cook for 1 minute more.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 125 g | | Put the flour in the mixing bowl.⏱ 10sResultSelf-raising flour |
| 2 | 1 tbsp | | Add the sugar.⏱ 5sResultFlour and sugar |
| 3 | 1 piece | | Make a well in the middle and crack in the egg.⏱ 15sResultFlour, sugar and egg |
| 4 | 150 ml | | Pour in half the milk and whisk to a thick, smooth batter, then whisk in the rest.⏱ 1 minResultDrop scone batterused in step 7 |
| 5 | 1 tsp | | Wipe the large frying pan with a little oil on kitchen paper.⏱ 20sResultSunflower oil |
| 6 | — | | Heat over a medium heat for 2 minutes.⏱ 2 minResultHot oil |
| 7 | Drop scone batterstep 4 | | Drop in 6 tablespoons of batter, spaced apart.⏱ 30sResultFirst drop scones cooking |
| 8 | — | | Cook for about 2 minutes, until bubbles burst on the top.⏱ 2 minResultBubbling drop scones |
| 9 | — | | Turn them with the spatula and cook for 1 minute more, until golden on both sides.⏱ 1 minResultFirst drop scones |
| 10 | First drop sconesstep 9 | | Lift onto a plate and cover with a clean tea towel.⏱ 15sResultFirst drop scones |
| 11 | — | | Drop the rest of the batter into the pan the same way.⏱ 30sResultSecond drop scones cooking |
| 12 | — | | Cook for about 2 minutes, until bubbles burst on the top.⏱ 2 minResultBubbling second drop scones |
| 13 | — | | Turn them and cook for 1 minute more.⏱ 1 minResultSecond drop scones |
| Total Time | 11 min | ||
| Nutrient | Per serving |
|---|---|
| 216kcal | |
| 6g | |
| 4g | |
| 1g | |
| 40g | |
| 13g | |
| 0.8g | |
| 156mg |
Small, thick Scottish pancakes of self-raising flour, egg and milk, cooked in a pan and served warm with golden syrup. Serves 4.
What you’ll doYou will whisk a thick batter of self-raising flour, sugar, egg and milk, then cook spoonfuls in an oiled pan in two batches until golden.
