Scotch Pancakes

• 120 g / 4 oz self-raising white flour
• 60 g / 2

Sift the flour, sugar and salt into a mixing bowl. Add the butter to the bowl and cut into small pieces. Pour in the egg mixed with the milk and beat for 1–2 minutes until the batter is smooth.

Heat the griddle, though you don’t want it too hot – Scotch pancakes are baked not fried – and brush lightly with sunflower oil using a pastry brush or a wad of crumpled kitchen paper. Drop table