Here’s a quick and yummy breakfast recipe for you to try this weekend. It’s essentially Mary Berry’s basic drop scone recipe, with a slightly simplified method and extra fruit and yoghurt filling the plate to make up a perfectly delicious .
It makes about 12 pancakes, so should feed 3-4 people, depending on how hungry you are, and is super-duper-make-with-the-kids easy.
Scotch pancake breakfast
- 110 g 4 oz plain flour
- 3/4 tsp of baking soda
- 1 1/5 tsp of cream of tartar
- 1 tbsp of sugar
- 1 egg beaten
- 125 ml 4.5 oz of milk
- 1 tbsp of golden syrup
- 1 chopped banana
- 1-2 tbsp of natural yoghurt
- 1/2 tbsp of runny honey
- Sift the flour, baking soda, cream of tartar and sugar into a bowl
- In a separate bowl, beat the egg, milk and golden syrup together with a fork
- Beat the wet ingredients into the dry ingredients with a fork for about 30 second until it looks bubbly
- Put a frying pan on a medium heat, with a little butter
- Use one generous tablespoon of batter per scone (I can comfortably fit four at a time in our heavy gauge frying pan)
- Serve straight onto a small plate, stacked up roughly to cover half the plate
- Stack-up the sliced banana to fill a quarter of a plate
- Fill the final quarter with the generous dollop of natural yoghurt
- Drizzle honey all over the plate from a height
- Eat while the pancakes are still warm
More pancake recipes to try
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