These soft and fluffy Scotch pancakes (also known as drop scones) are made with our organic self-raising white flour, combined with baking powder for extra lift. I like using two eggs in the batter for a richer flavour and an easy to handle batter, however if you’re not a fan of eggs, you can just use one and add a little extra milk in place of the second egg if you prefer.
Serve warm with butter, fresh fruit and maple syrup.
Makes 18 pancakes
Combine the flour, baking powder, caster sugar and salt in a large mixing bowl with a hand whisk, to ensure even distribution of raising agent.
Add the eggs, and gradually add the milk, whisking as you go. Stop when you reach the consistency of custard – a thick but runny batter.
Heat a splash of vegetable oil over a medium heat in a large, non-stick frying pan (make sure the surface of the pan is evenly covered in the oil). You may need to top up the oil as you cook the pancakes in batches.
Spoon in two tablespoons of batter per pancake, giving lots of space between them (or adapt to size as you please). When large bubbles are popping on the surface and you can see the batter has started to cook through, gently flip them with a heat proof spatula and finish them off on the other side. They should be a golden colour.
Serve with your toppings of choice. These should be eaten as fresh as possible.