Try my easy Scotch pancake recipe for a lovely change. Very easy to make and they will keep fresh for a couple of days in a sealed container. How could I resist topping mine with the gorgeous new range ‘The London Collection’? I chose the fabulous Rose & Rhubarb flavour, but with three great flavours to choose from there’s something for everyone.
Makes 6 pancakes
- 50g caster sugar
- 100g self raising flour
- 1 egg
- splash of milk
Tims Dairy – The London Collection Yogurt – I used Rhubarb & Rose
Place all of the batter ingredients in a bullet or blender and whizz.
Place a small amount of butter into a frying pan. When melted spoon 2 or 3 tablespoons of batter into the pan. Cook until the surface of pancakes creates bubbles, about 1 minute. Flip carefully with a spatula, and cook until golden on the underside, 1 to 2 minutes more.⠀
Top with a dollop of yogurt and some fresh fruit of your choice. Dig in and enjoy.