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Ingredient
Drop Scones
Introduce
Chef :
JoanneDrop Scones
Griddle cakes, or drop scones originated in Scotland – and are also called Scotch pancakes. Before ovens were invented, these little cakes would be make on a hot stone, or griddle pan on top of the fire, and when the Scots emigrated to America, they developed into the famous breakfast American pancake. In Britain, though, they are traditionally served with tea in the afternoon, warm or cold, spread with lots of butter and jam. Perfect for a rainy Saturday afternoon....
Ingredient
100 g
self raising flour
pinch
salt
1 tbsp
caster sugar
1
egg
1 tsp
vanilla extract
150 ml
milk
Cooking instructions
* Step 1
Mix the flour, salt and sugar into a bowl with a whisk. Make a well in the centre.
* Step 2
Add the egg and vanilla extract with a splash of the milk. Whisk the egg mixture, incorporating the flour from the sides and gradually adding in the rest of the milk. Don't over beat.
* Step 3
Transfer the batter to a jug. Allow the batter to stand for 10 minutes, then heat a little oil in a non stick pan. Pour little rounds of the batter into the hot pan. Don't crowd them, you'll need to do several batches.
* Step 4
When bubbles begin to form on the top, flip the pancakes over.
* Step 5
Cook on the other side until golden brown, then remove from the pan, add a little more oil and cook the next batch.
* Step 6
Serve straight away or when cool with butter and jam.
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