Mini Scotch Pancakes (drop scones)

Hello everyone, I hope your day has been well.

Today’s recipe is pancakes, I’ve made the chocolate and peanut butter pancakes recently but I thought it was time for something a little healthier that can still be indulgent depending on the toppings. As I am writing this I can still remember the fluffy, light taste of the pancake that was so delicious. You could eat these Scotch Pancakes for breakfast or dessert with a variety of toppings like fruit, maple syrup, jam or even peanut butter.

*A little trick i learned a while back when frying pancakes is to oil the frying pan with kitchen paper, after frying each pancake you can use the paper to keep oiling the pan each time.

Recipe: Mini Scotch Pancakes (makes 12)

Ingredients

110g self raising flour

Pinch of salt

25g caster sugar

1 egg

140ml milk

1 tsp oil

Method

  • Sift the flour, salt and sugar into a large bowl.
  • In a cup or jug, whisk the egg and milk together and slowly whisk the liquid into the flour mix.
  • Keep whisking the batter until it is a runny, smooth mixture and pour in the oil.
  • Leave the mixture to rest for 5-10 minutes and in the meantime heat a little oil in a pan.
  • When the pan is hot, use a tablespoon to add the batter to the pan. I made them small so I had 3 in the pan at once.
  • Flip the pancakes over after about 3 minutes and continue cooking on the other side for a couple of minutes.
  • Enjoy the pancakes warm alone or with any toppings of your choice.

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Peanut Butter Pancakes

Hello everyone, thanks for checking out my post today!

I hope your day has been well, today’s recipe is peanut butter pancakes. If you didn’t know I’m actually quite a fan of peanut butter but I haven’t really experimented with it in other foods. I found this recipe from here and the book is called Peanut Butter: Breakfast, Lunch, Dinner, Midnight by Tim Lannan and James Annabel if you are interested in peanut butter recipes.

The peanut butter taste is quite subtle and I even tried them with a drizzle of maple syrup the next day which was just as tasty. This recipe is great and the pancakes can be kept in the fridge for at least 2 days.

Recipe: Peanut Butter Pancakes (makes 12)

Ingredients

185g plain flour

1 tbsp baking powder

3 tbsp caster sugar

1/4 tsp salt

250ml milk

1 egg

60g peanut butter

100g chocolate chips (I added about 50g)

Oil for frying

Method

  • Sift the plain flour and baking powder into a bowl and add the sugar and salt.
  • Whisk in the milk and egg.
  • Stir in the peanut butter and chocolate chips
  • Heat oil in a pan, once hot put 2 tbsps of the mixture into the pan cooking until golden brown on both sides, roughly 5 minutes in total.
  • Repeat until the whole mixture is used.
  • Add a dollop of peanut butter on top and a few chocolate chips to serve.

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