Drop scones

bbc good food team best pancakes breakfast brunch drop pancakes drop scone indulgent scotch pancake

N/A

Makes 12-15

Source

Ingredients

200g plain flour

½ tbsp baking powder

½ tsp fine salt

50g golden caster sugar

1 large egg , beaten

300ml milk

vegetable oil , for cooking

butter , maple syrup and fruit to serve (optional)

Method

Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter.

Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time.

Cook the pancakes for 2-3 mins until the edges are set, and bubbles rise from the middle. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked ones warm in a low oven, if you like. Add another drizzle of oil to the pan when needed.

Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.