Scotch Pancakes With Blackberries And Maple Syrup
In this recipe, fluffy and tender pancakes are made with a simple batter of self-raising flour, eggs, and milk, then cooked until golden brown. Topped with juicy blackberries and a drizzle of sweet maple syrup, these pancakes are a delightful treat for breakfast or brunch.
— Constant Cookbook
Ingredients
- 115g/4oz self-raising flour
- 2 free-range eggs
- 100ml/3½fl oz milk
- 2 tbsp icing sugar
- , for brushing sunflower oil
- 115g/4oz blackberries, to serve
- , to serve maple syrup
Instructions
- Preheat a large heavy-bottomed frying pan.
- Place the flour into a bowl and make a well in the centre. Break in the eggs and whisk, adding a little milk as you go, to form a smooth batter, then whisk in the icing sugar.
- Brush the pan with a little oil then add large spoonfuls of the batter. Cook for 1â2 minutes, until small bubbles appear on the surface, then turn over and cook for another 1â2 minutes, until lightly golden.
- Divide the pancakes between two warm serving plates. Top with the blackberries and drizzle over the maple syrup (if using).
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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