Recipe makes around 14 pancakes.
Serves 3 (or 2 hungry people!)
You will need:
- 175g/6oz self-raising flour
- 1tsp baking powder
- 30g/1oz caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 210ml/7fl oz milk
- oil for greasing
Place the flour, baking powder and sugar in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.
Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown.
Lift the pancakes on to a pan in a very low but warm oven keep them warm. Continue cooking the batter in the same way.
Serve at once with butter, maple syrup or honey, yogurt, blueberries, raspberries or other seasonal fruits
TIP: You can add additional flavour to the batter by grating in the zest of an orange or lemon.
Original recipe: Mary Berry – Baking Bible
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