Scotch pancakes with raspberries and chocolate

  • Total Time

    20m
  • Serves

    4
  • Skill Level

    Easy
  • Dietary Needs

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These are a real treat and so quick to rustle up for a weekend or after school feast. Mix and match with your favourite fruits and flavoured sauce to suit your taste.

Method

  1. Place the flour, baking powder, pinch of  salt  and the sugar in a mixing bowl and add the egg. Beat well gradually adding the milk  and yogurt or sour cream until the mixture is smooth, thick and creamy.

  2. Heat a small frying pan, non stick if possible, until really hot, then turn down the heat to medium. Drizzle the pan with a tiny amount of oil and pour a tablespoonful of batter onto the pan to make a small round pancake, you will be able to cook  2-3 in the pan at once.

  3. Allow to cook for 1-2 minutes until bubbles form on the surface and the underneath is brown then flip  the pancake over. Cook the other side until  browned lightly.  Stack on a plate, covered with cling film and a clean tea towel to keep warm.

  4. To make the filling, warm the raspberries and jam a little in a small pan.

  5. Layer the pancakes with the raspberries and drizzle with the chocolate sauce.

Let's Bake

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