Berry touch for pancakes
Scotch pancakes
ingredients
3 tbsp strawberry jam
1 tbsp lemon juice
450 gm mixed blueberries, raspberries and strawberries, halved or sliced depending on their size
100 gm self-raising flour
2 tbsp icing sugar
2 eggs
125 ml full fat milk
2 tbsp butter or oil for frying
Method
Warm the jam and lemon juice in a saucepan, stirring until the jam has melted. Add the berries and warm together then take off the heat.
To make the pancakes, sift the flour and sugar into a bowl then make a well. Whisk together the eggs and milk then beat into the flour until smooth.
Heat a large non-stick frying pan, brush with a little butter or oil. Add spoonfuls of the pancake batter, a little spaced apart and cook over a medium heat for a few minutes until bubbles appear on the surface and the undersides are golden. Turn them over and cook for a few more minutes until golden and cooked through.
Remove the pancakes and keep hot in a folded teacloth.
Divide the pancakes between four serving plates, spoon over the warm berries and serve with spoonfuls of natural yogurt.
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