Scotch pancakes recipe
 Scotch pancakes, sometimes called drop scones, are traditionally served as a teatime treat with butter and jam, but also make a great breakfast or brunch topped with berries and a dollop of yoghurt. 225g/8oz self-raising flourpinch salt50g/1¾oz caster sugar280ml/9½fl oz semi-skimmed milk2 large free-range eggs2 tbsp sunflower oilbutter, jam, maple syrup, honey, berries or yoghurt, to serve 225g/8oz self-raising flour pinch salt 50g/1¾oz caster sugar 280ml/9½fl oz semi-skimmed milk 2 large free-range eggs 2 tbsp sunflower oil butter, jam, maple syrup, honey, berries or yoghurt, to serve Method Sieve the flour, salt and sugar into a large bowl. Make a well in the centre. Whisk the milk and eggs together in a jug. Gradually pour the egg mixture into the well in the flour and beat well, whisking until it is a smooth, lump-free batter. Add 1 tablespoon of the oil to the batter and mix again until just combined. Place a non-stick frying pan or griddle pan over a medium heat and carefully wipe with a little of the remaining oil, using a sheet of kitchen paper. Once hot, spoon 2–3 tablespoons of batter into the pan to make a small pancake. Cook in batches of 2–3 depending on the size of the pan. Cook over a medium heat for 1–1½ minutes until small bubbles appear on the surface. Flip and cook for 1 minute on the other side until puffed up and golden brown.Transfer the pancakes to a wire rack and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve warm with any of the suggested toppings. Sieve the flour, salt and sugar into a large bowl. Make a well in the centre. Whisk the milk and eggs together in a jug. Gradually pour the egg mixture into the well in the flour and beat well, whisking until it is a smooth, lump-free batter. Add 1 tablespoon of the oil to the batter and mix again until just combined. Sieve the flour, salt and sugar into a large bowl. Make a well in the centre. Whisk the milk and eggs together in a jug. Gradually pour the egg mixture into the well in the flour and beat well, whisking until it is a smooth, lump-free batter. Add 1 tablespoon of the oil to the batter and mix again until just combined. Place a non-stick frying pan or griddle pan over a medium heat and carefully wipe with a little of the remaining oil, using a sheet of kitchen paper. Once hot, spoon 2–3 tablespoons of batter into the pan to make a small pancake. Cook in batches of 2–3 depending on the size of the pan. Cook over a medium heat for 1–1½ minutes until small bubbles appear on the surface. Flip and cook for 1 minute on the other side until puffed up and golden brown. Place a non-stick frying pan or griddle pan over a medium heat and carefully wipe with a little of the remaining oil, using a sheet of kitchen paper. Once hot, spoon 2–3 tablespoons of batter into the pan to make a small pancake. Cook in batches of 2–3 depending on the size of the pan. Cook over a medium heat for 1–1½ minutes until small bubbles appear on the surface. Flip and cook for 1 minute on the other side until puffed up and golden brown. Transfer the pancakes to a wire rack and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve warm with any of the suggested toppings. Transfer the pancakes to a wire rack and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve warm with any of the suggested toppings.