Scotch Pancakes (Drop Scones)

15 standard portions

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Ingredients

• 175 g Self Raising Flour
• 1 tsp Baking Powder
• 30 g Golden Caster Sugar (or use white caster sugar)
• 1 Egg
• 180 ml Milk
• ½ Lemon (zest only, or use orange zest)
• 2 tbsp Vegetable Oil

Method

1. Place the flour, baking powder, and sugar in a large mixing bowl and make a well in the centre. Crack in the egg.
2. Pour in the milk and use a whisk to gently combine everything into a smooth, thick batter. Avoid over-mixing — you want it light and airy.
3. Grate the zest of half a lemon into the batter and stir it through. You can swap for orange zest or leave it out if you prefer. Leave the batter to rest for 10 minutes if you have time.
4. Lightly oil a frying pan by soaking a piece of kitchen paper in vegetable oil and wiping the surface. Heat the pan on high for about 1 minute, then reduce to medium. Repeat the oiling between batches to prevent sticking.
5. Drop a large spoonful of batter into the pan (or pour from a jug for easier handling). Cook until bubbles start to appear on the surface and the edges look set.
6. Flip the pancake and cook for another minute, until golden and cooked through. Transfer to a plate while you cook the rest. Depending on your pan size, you can usually cook 2–3 pancakes at a time.