These sweet little pancakes are the perfect substitution for traditional Afternoon Tea crumpets.
Ingredients
- 100 g self-raising flour
- 1 tsp baking powder
- 15 g coconut blossom sugar
- pinch of salt
- 1 egg
- sunflower oil to grease pan
- butter to serve
- folláin no added sugar raspberry jam
Method
- Sift 100g of self-raising flour and 1 teaspoon of baking powder into a bowl, then add 15g of coconut blossom sugar, a pinch of salt and stir to mix.
- Make a well in the centre, crack in an egg and whisk, gradually drawing in the flour from the edge. Add 125 ml of milk gradually, whisking all the time, to form a smooth batter.
- Lightly grease a frying pan with a drop of sunflower oil and warm it over a moderate heat. Drop 3 tablespoons of batter into the pan, keeping them well apart so they don't stick together.
- Cook for about 2 minutes or until bubbles appear on the surface and begin to burst and the scones are golden underneath. Flip them over and cook on the other side for 1-2 minutes until golden on this side too.
- Remove from the pan and serve warm with real butter and Raspberry Jam.
Recipe courtesy of Folláin
