Joe Anderson There’s nothing quite like pancakes for breakfast and our favourites are the light and fluffy variety that are Scotch Pancakes.
These are a great breakfast treat or even make a fantastic light lunch and they are so simple to make.
Scotch Pancake Recipe
- 1 mug of Self Raising Flour
- 3/4 Mug of Milk (Whole milk preferred though semi skimmed works just as well)
- 1 teaspoon of Baking Powder
- 2 Free Range Eggs (Beaten)
Method
Simply mix all of the ingredients together in a bowl until a batter is formed. We use a food mixer for this, but it can easily be done by hand.
Once you have a smooth but thick batter, transfer into a glass measuring jug as this will make it easy to pour into the pan.
Having followed these steps, place a medium sized frying on a medium heat with a dash of oil. pour a circular shape with a diameter of around 3.5 inches into the pan of batter into the pan, followed by another two of the same size elsewhere in the pan. This will make three pancakes and also give you room to turn them over.
Once the batter is starting to form and is strong enough to move, life the pancake up with a fish slice and flip it over. Continue to cook until both sides on all three pancakes are golden.
You’ll have plenty of batter left so you can either serve these straight away and make some more or place them in the oven at around 50c to keep them warm while you make the rest. You can also cover the remaining batter with cling-film and place it into the fridge and use it later.
Pancakes are best served warm. We love them with fresh berries and maple syrup, but just add your favourite topping and enjoy.
