HOW TO MAKE SCOTCH PANCAKES

Follow this simple Scotch Pancake recipe for the ultimate treat.

1. 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.
2. Halve the passion fruit, scoop out the pulp and juice with a teaspoon to a bowl – you should have 75ml (3floz).
3. 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.
4. 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.
5. 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.
6. Serve the warm pancakes drizzled with the passion fruit curd and berries and sprinkle with some Tate & Lyle Golden Granulated Sugar.