Easy Peasy Pancakes

Ingredients

​

175g (6oz)self-raising flour

1 tspbaking powder

40g (1½oz)caster sugar

Finely grated zest of 1 small orange

1egg

200ml (7fl oz)milk

Sunflower oil, for frying

Serving options:

Butter

Maple syrup or honey

Natural Greek yoghurt and blueberries and Raspberries

Instructions

​

1. Measure the flour, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.

2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30–60 seconds or until lightly golden brown on both sides.

3. Use the palette knife to lift the scones on to a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue more scones in the same way with the remaining, adding a splash more oil if the pan gets too dry.

4. Serve at once spread with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.

Cook time: 2-3 minutes per batch.