Serve our drop scones (also known as a scotch pancakes) with a glug of syrup and a handful of seasonal fruits for an indulgent breakfast or brunch
Prep:5 mins
Makes 12-15
200g plain flour½ tbsp baking powder½ tsp fine salt50g golden caster sugar1 medium egg, beaten200ml milkvegetable oil, for cooking butter, maple syrup and fruit to serve (optional)
STEP 1Sieve 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.STEP 2Add 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.STEP 3Cook 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.STEP 4Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.
