Scotch Pancakes
For breakfast, brunch, lunch or an after dinner treat, Scotch Pancakes are an absolute favourite in the Mellow Yellow Kitchen. Also known as drop scones, this recipe creates a really thick batter that holds its shape when you ‘drop’ it into the frying pan. These little pancakes are lovely and fluffy and absolutely delicious with your favourite topping. Try golden syrup and banana, chocolate and berries, crispy bacon and maple syrup or simply butter and jam.
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
Method
-
1
In a mixing bowl, tip in your flour, sugar, salt and crack in the egg. Pour in a tiny splash of milk and beat well into a smooth paste. Add your milk a little bit at a time, beating well with each addition until you have a thick, smooth batter.
-
2
Heat a frying pan until hot, drizzle in ½ tsp of Mellow Yellow Rapeseed Oil and wipe around the pan using kitchen roll.
-
3
Pour in about 2 large tablespoons of batter to form your pancake.
-
4
Cook for about 1 minute, or until bubbles start to appear. Flip the pancake over and cook for another minute, or until golden on both sides. Repeat until you have used up all your batter.
-
5
Keep the pancakes warm in a very low over whilst you cook the rest and then serve. The choice of toppings are up to you!
Ingredients
-
100g self-raising flour
-
25g caster sugar
-
1 egg
-
70ml milk
-
Pinch of salt
-
Mellow Yellow Rapeseed Oil – About ½ tsp of oil per pancake
-
Makes 6 pancakes
