These are great for breakfast and can be eaten as a sweet or savoury dish! Violet had hers with raspberries and blueberries while I sprinkled mine with cinnamon sugar!
125g self raising flour
unsalted butter or oil for frying
Put the flour in a large bowl, make a well in the middle and break in the egg. Pour in half the milk and whisk from the middle incorporating the flour as you go. Once all flour is mixed in, slowly whisk in the remaining milk.
Heat your frying pan and add a little butter (I use a piece of kitchen towel to smear it round the pan). Depending on how big your pan is you can cook a few drop scones at a time. Use about two tablespoons per pancake, dropping the batter onto hot pan, cooking for a few minutes then flipping and cooking for same time as first side. Munch!
These are freezable, use greaseproof paper between pancakes so they’re easy to get out one at a time. Can be reheated under grill or in microwave.
For the cinnamon sugar I mix one part cinnamon to six parts sugar – I have a little tub and use six tablespoons of granulated brown sugar and a tablespoon of cinnamon. This is great for porridge too, or on buttered toast! Probably lovely sprinkles on cupcakes before you put them in the oven!