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Scotch Pancakes with Raspberries & Chocolate

Quick and easy

0 Reviews

  • Nut free
  • Vegetarian

About the bake

These scotch pancakes 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.

20Prep Time
4Serves
Easy

Method

  1. Step 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. Step 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. Step 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. Step 4:

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

  5. Step 5:

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

     

    Why not try topping your pancakes with Askey's Treat Sauce? We've got 3 ways you can do this.

Ingredients

    • 250g Allinson's plain white flour
    • 2 tsp Baking powder
    • 1 tbsp Billington's Unrefined Golden Caster Sugar
    • 1 Free range egg
    • 250ml Whole milk
    • 3 tbsp Yoghurt (or sour cream)
    • 200g Fresh raspberries
    • 2 tbsp Raspberry jam
    • To serve Treat chocolate sauce

Utensils

  • Frying pan

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