Scotch Pancakes - with an Indian twist

Scotch Pancakes - with an Indian twist

Also known as ‘drop scones’, these Scotch/Indian pancakes are a healthy start to the day.  I use half plain flour and half chapatti flour (instead of all plain flour) to make them a bit more wholesome.

Ingredients (makes approximately 12)

50g plain flour

50g chapatti (or wholemeal) flour

130mls milk

50g sugar

1 teaspoon baking powder

1 egg

20g unsalted butter for cooking

Method

1. Put all the ingredients except for the butter into a food processor and blend them until smooth.

2. Heat a teaspoon of butter in a heavy bottomed large frying pan over a medium heat (make sure there is enough butter to lightly grease the whole pan).

3. When the pan is hot, drop one dessertspoon of batter onto it and let it spread so that you have a roughly 3 inch diameter pancake.  Drop another 2 or 3 spoons of batter (depending on how large your pan is) onto the pan, and when the pancakes start to bubble and turn a golden brown, flip them over and cook on the other side for another minute or so, until they are all cooked through and a pale golden colour on both sides.

4. Cook all the batter; then stack the pancakes and cover them– they keep well for a couple of days and can be re heated in a toaster or on a pan.

5. Serve them warm with a topping of your choice – honey, jam, maple syrup or just lightly buttered.