These simple pancakes can be made super quickly and make a great breakfast. I make a full batch and keep them in the fridge so that I can have them for breakfast for a couple of days. They will last up to 3 days if covered tightly with cling film and stored in the fridge.
Sliced banana topped pancakes drizzled with Golden Syrup is among my favourite toppings however I also love Nutella and banana on top of the scrummy little 'cakes!
I love the fact that when I make these you can tell they are not shop bought because every single one is uniquely misshapen!
Makes: 12 Scotch Pancakes
Ingredients:
- 4oz Self Raising Flour
- 1 tsp Baking Powder
- 1 and 1/2oz Caster Sugar
- 1 egg
- 4floz milk
- Oil
Directions:
- Mix the flour, baking powder and sugar in a bowl.
- Crack in the egg and mix together.
- Gradually pour in the milk, a little at a time, until you have a thick batter.
- Lightly oil a large frying pan and allow to become hot.
- Once the pan is very hot, turn down to a low heat and spoon three small separate discs of batter into the pan.
- When bubbles begin to appear on the tops of the pancakes turn them over and cook the other side.
- Continue to do this until all the batter is used.
- Finish off with a topping of your choice! Enjoy!
If you are keeping some in the fridge, you can reheat them in the microwave for 30 seconds to 1 minute.
