Ingredients:
- 225g self-raising flour
- Pinch of salt
- 50g caster sugar
- 1 large egg
- 280ml milk
- 1 tbsp sunflower or vegetable oil
- Butter or oil for greasing
Equipment
- Large mixing bowl
- Whisk
- Large frying pan or griddle
- Spatula
Instructions:
- Combine Dry Ingredients: In a large bowl, sift together the flour, salt, and caster sugar. This ensures an even distribution and prevents lumps.
- Make a Well: Create a well in the center of the dry ingredients.
- Whisk Wet Ingredients: In a separate bowl or jug, whisk together the egg and milk until well combined.
- Gradually Add Wet to Dry: Slowly pour the milk and egg mixture into the well of dry ingredients, whisking continuously from the center outwards to incorporate the dry ingredients. Whisk until you have a smooth, thick batter.
- Incorporate Oil: Add the oil and whisk gently to combine. The batter should be thick enough to hold its shape but still pourable.
- Heat the Pan: Lightly grease a large frying pan or griddle with a little butter or oil and place over medium heat.
- Cook the Pancakes: Drop tablespoons of batter onto the hot pan, leaving space for them to spread. Cook in batches if needed. Cook for 1-2 minutes on the first side, or until bubbles form on the surface and the edges look slightly set.
- Flip and Finish: Once the underside is golden brown, carefully flip the pancakes and cook for a further minute or until cooked through and golden brown on both sides.
- Keep Warm: Transfer cooked pancakes to a plate and cover with a clean tea towel to keep warm while you cook the remaining batter.
Serving Suggestions:
- Traditional: with butter and maple syrup or golden syrup
- Fruit: Top with fresh berries, sliced banana, or a dollop of jam.
- Lemon & Sugar: Squeeze a little lemon juice and sprinkle with sugar
- Savory twist: Top with crispy bacon and a drizzle of maple syrup
Tips:
- Batter Consistency: The batter should drop easily off the spoon but still hold its shape. If it’s too thin, add a bit more flour. If it’s too thick, add a splash of milk.
- Don’t Overmix: Overmixing the batter will develop gluten and lead to tough pancakes. Aim for a smooth mixture with just a few small lumps remaining.
- Even Cooking: Use a consistent medium heat for even cooking and to prevent burning.
Enjoy your delicious homemade Scotch pancakes!
