Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:6min › Ready in:11min
Put the flour in a bowl and stir in the sugar. Make a well in the centre, and add the egg, melted butter and a little of the milk. Gradually stir the flour into the liquid and add the remaining milk a little at a time, to make a fairly thick and smooth batter.
Heat a large shallow dish in a low oven, then turn off the heat and line the dish with a tea towel (this is for keeping the cooked scotch pancakes warm). Heat a griddle or large, heavy-based frying pan over a moderate heat and grease it with 1 teaspoon of oil.
Using a dessertspoon, pour the batter from the pointed end (rather than the side of the spoon) to make neat, round drop scones. Depending on the size of the griddle, you should be able to cook 4 to 6 scones at once, but make sure you leave enough space round them so you can turn them easily. Cook for about 2 minutes or until almost set and bubbles are breaking on the surface; the scones should be golden brown underneath.
Using a palette knife, turn the scones over and cook for a further 1 to 2 minutes or until golden brown on the other side. Transfer to the prepared dish, wrap in the tea towel and keep warm while you cook the remaining scones. Grease the griddle lightly with 1 teaspoon oil before cooking each batch.
You can substitute the 2 teaspoons caster with white sugar.