Known as drop scones or Scotch pancakes (and as pikelets in Australia and New Zealand), these fluffy little pancakes make a delicious breakfast or teatime treat.
The main thing:
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Sift 125 grams of self-raising flour into a medium bowl. Sifting the flour prevents lumps from forming in the batter. Add the egg and mix into
the flour. Pour 220 ml of whole milk into the bowl and continue to mix until a smooth batter forms. You can make a slightly thicker batter by adding more flour, or a thinner batter by adding more milk.
Heat a knob of butter in a large frying pan over a medium-high heat. Add a few spoonfuls of batter to the hot pan. The drop scones can be up to 5 cm wide.
Flip the drop scones as soon as bubbles form on the top. Fry until golden brown. Serve the drop scones with jam and sprinkle with plenty of icing sugar. Enjoy your meal!