Blueberry Scotch pancakes
Try this with other berries too - raspberries and quartered strawberries work well. You can also serve it with a big dollop of ice cream on the side.
Makes: about 15
150g (5oz) self-raising flour
Pinch of salt
175ml (6fl oz) milk
30g (1oz) butter
1tbsp golden syrup
125g (4oz) blueberries
Oil for frying
Golden syrup, to serve
1. To make the pancake batter, tip the flour into a bowl and stir in the salt. Gradually whisk in the milk to give a smooth batter. Warm together the butter and golden syrup until the butter has melted, and then beat into the batter. Stir in the blueberries.
2. Heat a frying-pan. Grease the base of the pan sparingly, using a sheet of kitchen paper dipped in oil. Spoon tablespoons of mixture on to the base of the frying-pan and spread them out to about 6-7cm (2 1/2-3in) in diameter. Cook for about a minute, then turn over and cook for about 30 seconds longer or until both sides are a light golden colour.
3. Remove from the pan and repeat with the remaining batter.
4. Serve pancakes with extra golden syrup drizzled over them.
Top tip: Not suitable for freezing.
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