Lisa Faulkner's scotch pancakes recipe

1. 1

   Warm the jam and lemon juice in a saucepan, stirring until the jam has melted.

2. 2

   Add the berries and warm together then take off the heat.

3. 3

   To make the pancakes, sift the flour and sugar into a bowl then make a well.

4. 4

   Whisk together the eggs and milk then beat into the flour until smooth.

5. 5

   Heat a large non-stick frying pan, brush with a little butter or oil then add spoonfuls of the pancake batter, a little spaced apart and cook over a medium heat for a few minutes until bubbles appear on the surface and the undersides are golden.

6. 6

   Turn them over and cook for a few more minutes until golden and cooked through.

7. 7

   Remove the pancakes and keep hot in a folded teacloth.

8. 8

   Brush the pan with a little more butter or oil and continue cooking in batches of pancakes until all the mixture is used up.

9. 9

   Divide the pancakes between four serving plates, spoon over the warm berries and drizzle with creme Anglaise, or serve with spoonfuls of natural yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.