Scotch pancakes with maple syrup, clotted cream and salted caramel ice cream
These fluffy pancakes are just the ticket for a Sunday brunch, so why not impress the family this weekend?
For more information and recipes visit kellysofcornwall.co.uk
Ingredients
- Self-raising flour 150g
- Caster sugar 1/2 tbsp
- Salt Large pinch
- 1 egg beaten
- Milk 150ml
- Butter for cooking
- Kelly’s of Cornwall Clotted Cream and Salted Caramel ice cream
- Maple syrup
Method
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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.
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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.
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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.
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Step 4
Repeat, adding a little butter to the pan. Keep warm in the oven while you make the others.
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Step 5
Add fruit such as blueberries, blackcurrants, raspberries to the mixture for different flavours, and cook in the usual way.
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Step 6
Serve warm with maple sryup and Kelly’s of Cornwall clotted cream and salted caramel ice cream.
