Recipe: How to perfect scotch pancakes
- 150g self-raising flour
- 1tsp baking powder
- 2tbsp sugar
- 1 egg, whisked
- 100ml milk
- Vegetable oil
- Sift the dry ingredients into a mixing bowl, and make a well in the middle.
- Tip the egg into the well, and pour in the milk in a steady stream, beating with a balloon whisk the whole time until it’s a smooth batter. Refrigerate for 15 minutes.
- Dampen a wad of kitchen towel with vegetable oil, and use it to grease a hot pan. Ladle the pancake mixture into the pan. When bubbles start to appear, flip it, and let it cook for another 30–45 seconds on the other side. Serve with fruit compote, or maple syrup.