Scottish Drop Scones (Scottish Pancakes)

• all-purpose flour↗200g g
• baking powder↗½ tbsp tbsp
• salt↗½ tsp fine tsp
• golden sugar↗50g g
• medium egg1

  beaten

• milk↗200ml ml
• vegetable oil↗

  for frying

• butter↗

  maple syrup and fruit for serving (optional)

Step-by-step instructions

1. 1

   Sift the flour into a bowl, add the baking powder, sugar and ½ tsp salt. Beat the egg and milk in a jug, then pour into the bowl and whisk for a few minutes until you obtain a smooth, thick batter.

2. 2

   Pour a little oil onto a hot stove or large pan, spread it with a paper towel. Heat the pan over medium heat, and when hot, spoon about 2 tbsp of batter at a time, forming small pancakes. This yields about 4‑5 pieces at once.

3. 3

   Cook the pancakes for 2‑3 minutes until the edges set and bubbles rise from the centre. Flip and cook another 2‑3 minutes until golden‑brown and done. Repeat with the remaining batter, keeping finished pancakes warm in a low‑temperature oven if desired. Add a little more oil to the pan if needed.

4. 4

   Serve the pancakes with a small amount of butter, drizzle with maple syrup, and accompany with seasonal fruit, if desired.