Dropped Scones

Growing up in Scotland, pancakes - or dropped scones - meant small, fluffy, sweet carriers for butter and jam. Eaten as soon as they were taken off the griddle. We watched Grandma spoon on ladleful after ladleful - us, pancake in hand, already anticipating our next one.

Serves 4 (makes around 12 pancakes)

Ingredients:
200g self raising flour
100g sugar
2 medium eggs
½ tsp vanilla extract 
Salt
120ml milk (or milk alternative)
A little butter or oil for cooking

Method:

  1. Mix together the flour, sugar and a pinch of salt in a large bowl.

  2. Crack in the eggs, one at a time and combine with the dry ingredients, then add the vanilla extract.

  3. Add the milk a few tablespoonfuls at a time (probably somewhere between 6 and 8 tablespoonfuls - you may not need all of it) and whisk until you have a smooth batter. The consistency should be a thick liquid that pours quite slowly.

  4. Lightly wipe the base of a frying pan or skillet with a little butter or oil and heat on low. Spoon in a ladleful of the batter into the pan.

  5. When bubbles start to appear on the surface of the batter, it’s time to flip! Once flipped, leave for 30 seconds on the other side until cooked.

  6. Repeat until all the batter is used up.