Easy Scotch Pancakes Recipe With Berries & Passion Fruit Curd Easy Scotch Pancakes Recipe With Berries & Passion Fruit Curd Ideal for breakfast or brunch, this easy scotch pancakes recipe take very little time to make. These fluffy pancakes taste equally as good with jam and butter as they do with this juicy combination of tasty passionfruit curd and colourful berries. Categories: pancakes, waffles & crepes curds Breakfast sunday lunch mother's day vegetarian nut-free Golden Granulated NUTRITION INFORMATION Yields 4 PREPARATION 20 mins COOKING 15 mins Ingredients For the passionfruit curd & makes 200g (7oz) 50g (2oz) Tate & Lyle Golden Granulated Sugar 1 medium egg 4 passion fruit 40g (1½oz) unsalted butter For the Scotch pancakes & makes 16 110g (4oz) plain flour ½ level tsp cream of tartar ¼ level tsp bicarbonate of soda a pinch of salt 1 rounded tbsp Tate & Lyle Golden Granulated Sugar + extra for sprinkling 1 medium egg 150ml (5floz) milk softened butter, for greasing 110g (4oz) raspberries 110g (4oz) blueberries HOW TO MAKE THIS RECIPE HOW TO MAKE SCOTCH PANCAKES Follow this simple Scotch Pancake recipe for the ultimate treat. Make the passion fruit curd first. Beat the egg in a bowl and then pass it through a sieve set over another bowl to remove the stringy bits. Halve the passion fruit, scoop out the pulp and juice with a teaspoon to a bowl – you should have 75ml (3floz). Heat the butter and Tate & Lyle Golden Granulated Sugar in a small non-stick pan over a moderate heat until the sugar has dissolved, which will take 4-5 minutes, stirring to combine. Off the heat, quickly stir in the egg and passion fruit. Return to a low heat and stir continuously with a wooden spoon for about 4-5 minutes, until lightly thickened, but don’t let the mixture boil. Pour into a bowl to cool. Make the pancakes next. Sift the flour, cream of tartar, bicarbonate of soda and salt together in a bowl, and make a well in the middle. Whisk the milk and egg together in a jug and then gradually whisk this into the flour mixture to make a smooth, thick batter. Heat a large non-stick frying pan over a medium heat. Rub a piece of kitchen paper with a little butter and smear this over the pan. Drop 4 generous tablespoons of the batter on the hot pan and leave to cook until large bubbles form on the top, for about 1-2 minutes, then flip them over with a palette knife and cook until golden. Transfer to a clean tea towel to keep soft and warm whilst you cook the rest, greasing the pan each time. Serve the warm pancakes drizzled with the passion fruit curd and berries and sprinkle with some Tate & Lyle Golden Granulated Sugar. CHEF'S TIP If you prep a batter mix the night before, this scotch pancake recipe can be a quick and easy breakfast for you in the morning when you're in a little bit of a rush! Feel free to make the pancakes as large as you wish, but remember that the bigger the pancake, the more difficult it can be to cook it evenly. You won’t need to use much butter for greasing the pan, use as much as you would if you were greasing a baking tin. Great Breakfast Recipes Vegan Banana Muffin Easy Raspberry Pancakes Peach Danish Mini Victoria Sponge Cakes Soufflé Pancakes Chocolate Babka Vanilla Ruby Hot Chocolate (Plant-Based) Peanut Butter Monkey Bread Muffins Caramel & Pumpkin Latte Blackberry Coffee Crumble Muffins Scotch Pancakes, Berries and Passion fruit Curd Values per serving Women`s GDA per serving Typical GDA Values (Women) Energy (kcal) 331 16.6% 2000 kcal Energy (kJ) 1390 N/A Protein (g) 7.4 16.4% 45g Carbohydrates (g) 47.5 20.7% 230g of which sugars (g) 22.7 25.2% 90g Fat (g) 11.6 16.6% 70g Of which saturated fat (g) 6.4 32.0% 20g Fibre (g) 5.1 21.3% 24g Salt (g) 0.6 10.3% 6g