190g (1 ½ cups) Self raising flour* a pinch of salt 50g (¼ cup) caster sugar 1 egg 200ml (1 cup) milk
* If you don’t have self raising flour, swap it for an equal amount of plain or all-purpose flour and add 1 1/2 teaspoons of baking powder.
HOW TO MAKE SCOTCH PANCAKES
MIX ALL THE DRY INGREDIENTS TOGETHER
Get your kids to measure out the flour, salt and caster sugar and add them to a mixing bowl. Give them a little mix together.
MIX THE WET INGREDIENTS TOGETHER
Measure the milk out in a jug or if you have them, use the ml setting of your digital scales to measure it accurately. Crack an egg into a small bowl, just in case a
ny shell goes in then add it to your milk. If any shell does go in, simply fish it out with a larger piece of shell. It will stick to that better than it will your finger.
Whisk the egg and milk together.
MAKE THE SCOTCH PANCAKE BATTER
Make a well in the middle of your dry ingredients then slowly pour in the milk/egg mixture. Whisk it together until all the flour is mixed in and you have a nice smooth batter.
COOK THE DROP SCONES
Heat a little oil in a frying pan (or girdle pan if you have one) then drop 2 spoons (dessert spoon or soup spoon) of batter on top of each other into the pan. Depending on the size of your pan, you should be able to cook a few drop scones at the same time. We were able to do 3 without them touching.
Cook the pancakes over a medium heat for a few minutes until bubbles start coming to the surface. Gently flip them over with a spatula and cook them on the other side for another minute or two until they are nice and golden. Older kids that can be trusted near a cooker should be able to help with this.
Remove them from the pan and pop them on a baking tray covered with foil or a clean tea towel to keep warm while you make the rest.
Serve them with butter, jam, syrup or fruit and enjoy.