Prep
20 minBake
15 minsServes
4Difficulty
Easy About
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.
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.
TOP 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!
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.
TOP TIP
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.
Serve the warm pancakes drizzled with the passion fruit curd and berries and sprinkle with some Tate & Lyle Golden Granulated Sugar.
TOP TIP
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.
Ingredients – 4 items
1
FOR THE PASSIONFRUIT CURD & MAKES 200G (7OZ)
Tate & Lyle Pure Cane Golden Granulated Sugar
Egg
Medium
Passion fruit
Butter
Unsalted
FOR THE SCOTCH PANCAKES & MAKES 16
Plain flour
Cream of tartar
Bicarbonate soda
Pinch of salt
Tate & Lyle Pure Cane Granulated Sugar
Egg
Medium
Milk
Butter
Softened, for greasing
Raspberries
Blueberries
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