Raspberry and Oatmeal Scotch Pancakes

cook 20 mins
  • 125 g (4 oz) self-raising flour
  • 2 tablespoons golden caster sugar
  • 2 tablespoons oatmeal
  • 1 egg, beaten
  • 1/2 teaspoon vanilla extract
  • 150 ml (1/4 pint) milk
  • 75 g (3 oz) raspberries, halved
  • oil, for frying
  • 8 tablespoons maple syrup, to serve
  • Place the flour in a bowl with the sugar and oatmeal and stir well. Make a well in the centre and set aside. Beat together the egg, vanilla extract and milk in a jug, then pour into the dry ingredients and beat lightly to make a batter the consistency of thick cream. Carefully fold in the raspberries.
  • Lightly oil a heavy-based frying pan or flat griddle pan. Drop tablespoons of the batter on to the pan surface until covered, and cook over a medium heat for 1–2 minutes until bubbles rise to the surface and burst. Turn the pancakes over and cook for a further 1–2 minutes until golden and set. Remove from the pan and keep warm. Repeat with the remaining batter to make 8 pancakes.
  • Serve warm, on warmed plates, with 1 tablespoon maple syrup spooned over each.
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