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Published Friday, 28 March, 2014 by Rosa King

Scottish style, makes 6



  • 100g flour (self raising)
  • 50g caster sugar
  • 1 egg
  • some milk


Mix the egg sugar and flour together in a bowl or jug.

add a splash of milk whilst whisking until batter is smooth and still thick. (think double cream consistency)

using a non stick pan, put a big spoon full into it, using a fairly low temp.

leave until the top of the pancake has a couple of bubbles and looks a bit dry, then flip it.

wait a couple of minutes then serve immediately.

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