Scotch pancakes with maple syrup, clotted cream and salted caramel ice cream

Ingredients
- 150g Self-raising flour
- ½tbsp Caster sugar
- A large pinch of Salt
- 1 Egg beaten
- 150ml Milk
- Butter for cooking
- Kelly’s of Cornwall Clotted Cream and Salted Caramel ice cream
- Maple syrup
Method
- STEP 1
Sieve 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.
- STEP 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.
- STEP 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.
- STEP 4
Repeat, adding a little butter to the pan. Keep warm in the oven while you make the others.
- STEP 5
Add fruit such as blueberries, blackcurrants, raspberries to the mixture for different flavours, and cook in the usual way.
- STEP 6
Serve warm with maple sryup and Kelly’s of Cornwall clotted cream and salted caramel ice cream.