Drop Scones
Ingredients
- 100g self-raising flour
- 50g castor sugar
- 1 egg
- 60ml milk
Method
Sieve the flour and sugar into a mixing bowl and break egg into the middle. Mix together with a whisk, adding the milk in small portions to make a reasonably thick (but very smooth) batter - it'll all come together in the end. Heat up a non-stick frying pan over a heat on the hot side of medium for a few minutes, but no need to add any oil (I've found it works far better without). The pan I use is about 9" wide.
Scoop a ladle-full of the batter into the pan and tilt the pan around so that it spreads evenly. Cook for a few minutes until bubbles appear on the top surface, then turn over and cook the other side for another couple of minutes. Wait for about half the bubbles to start popping before turning over, but if the bottom still sticks loads and doesn't look properly cooked, turn the heat down a little for the next one and cook it a bit slower.
When cooked, it should be brown and smooth on the bottom, and a bit holey and brown on the top. Serve with a little butter and maple syrup/jam/chocolate spread. Nyom nyom nyom.
Takes literally minutes to prepare and cook, and makes a great breakfast. In the pan I use, this recipe makes about 4 pancakes, but you can easily double or triple the quantities if you want more, just make sure you keep the proportions the same.
