These Scotch pancakes are bound to please as your start-the-day meal. A weekend breakfast should be a leisurely affair, don’t you think? But as well as taking time over it, and gathering everyone round to eat together, breaking from what you eat during the week is important, too, we reckon. It’s how you know it’s the weekend.
These yummy Scotch pancakes are served with raspberries, strawberries and blueberries – the healthy part – and a drizzle of maple syrup – the treat-yourself part. They don’t take long to prepare and they’re easy to make, too, so even relative strangers to the kitchen can whip them up.
- Special thanks to Aldi for sharing this recipe with us
Scotch pancakes with berries and maple syrup
Serving up scotch pancakes with berries and maple syrup? You will need:
- 100g plain flour
- 50g caster sugar
- 1 large egg
- 50ml milk
- A little sunflower oil
- 500g mixed raspberries, strawberries and blueberries
- Maple syrup, to taste
1. Put the flour, sugar and a pinch of salt into a mixing bowl. Use a ballon whisk to combine until smooth.
2. Break the egg into a mixing jug, add the milk and whisk together.
3. Stirring, add the egg mixture into the flour mixture. Beat until the batter is smooth.
4. Put a little oil into a non-stick frying pan over a medium heat. Ladle a spoonful of batter into the pan and form it into a circle using the back of the spoon. Cook until it bubbles, then flip and cook the other side.
5. Keep warm while you cook the remaining pancakes: the mixture should make 12 altogether.
6. To serve, set out four plates and stack three pancakes on each. Top each stack with fruit, and pour over a little maple syrup.