Scotch Pancakes with Maple Syrup and Clotted Cream and Salted Caramel Ice Cream

Serves: 12 pancakes

You will need

150g self raising flour
1/2 tbsp caster sugar
Large pinch of salt
1 beaten egg
150ml milk
Butter for cooking
Kelly’s of Cornwall Clotted Cream and Salted Caramel ice cream



Directions

1 Seive the flour and add the caster sugar and salt then beat in the egg with a whisk. Then begin adding the milk, little by little until the batter is smooth.

2 Melt a little butter in a non stick frying pan on a medium heat. Test first with a small spoonful of the mixture to make sure the pan is hot enough.

3 Using a small ladle or a tablespoon, pour the batter gently into the pan and leave it to cook for about a minute until it looks fluffy and golden brown.  Then turn over and do the other side for another minute.

4 Repeat, adding a little butter to the pan. Keep warm in the oven while you make the others.

5 Add fruit such as blueberries, blackcurrants, raspberries to the mixture for different flavours, and cook in the usual way.

6 Serve warm with Maple sryup and Kelly’s of Cornwall Clotted Cream and Salted Caramel ice cream.

For more information and recipes visit kellysofcornwall.co.uk 



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