Scotch Pancakes with Blackberries and Maple Syrup

Whisk flour, eggs, milk, and sugar into a batter, then fry until golden and serve with fresh blackberries and syrup.

Vegetarian Quick Blackberries Breakfast Pancakes Sweet

Estimated Nutrition

Calories

440.3

kcal / serving

880.5 kcal total

Carbs

75.4g

per serving

150.8 g total

Fat

9.1g

per serving

18.2 g total

Protein

14.2g

per serving

28.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

115

Self-Raising Flour

tbsp

Icing Sugar

Sifted

tbsp

Maple Syrup

To serve

Dairy

piece

Eggs

Free-range

100

Milk

Fruits

115

Blackberries

To serve

OilsFats

tsp

Sunflower Oil

For brushing

Method

Preheat a large heavy-bottomed frying pan.

Place the flour into a bowl and make a well in the centre.

Whisk in the eggs and milk gradually to form a smooth batter.

Whisk the sifted icing sugar into the batter.

Brush the pan with oil and add large spoonfuls of batter.

Cook for 2 minutes until bubbles appear then flip and cook for 2 minutes until golden.

Divide pancakes between plates and top with blackberries and maple syrup.