Orange Scotch pancakes
What you need:
- 2 oranges
- a little milk
- 175 gram self-raising flour
- 1 teaspoon baking powder
- 40 gram caster sugar
- 1 egg
- a little oil or white vegetable fat for greasing
- butter and golden syrup or maple syrup to serve
1: Grate the zest from the oranges and set aside, and then squeeze the juice. Pour the juice into a measuring jug and make it up to 200 ml with milk.
2: Put the flour, baking powder, sugar and orange zest into a mixing bowl. Make a well in the centre and add the egg and half of the orange juice and milk mixture. Beat well to make a smooth, thick batter and then beat in enough of the remaining orange juice and milk to give a batter the consistency of thick cream.
3: Heat a large, non-stick frying pan over a medium heat and grease with a little oil or white vegetable fat. Drop the mixture in dessertspoonfuls on to the hot pan, spacing them well apart to allow the mixture to spread.
4: When bubbles appear on the surface, turn the pancakes over with a blunt-ended non-stick palette knife or a spatula and cook on the other side for 30 seconds-1 minute, until golden brown. Transfer to a wire rack and cover with a clean tea towel to keep them soft. Cook the remaining mixture in the same way. Serve at once, with butter and golden or maple syrup, and orange zest, if liked.