Pancake Tuesday recipes

Light and fluffy scotch pancakes

Sift 225g of self-raising flour and 25g of caster sugar into a bowl. Mix together and make a well in the centre. Add 40g of melted butter, 1 medium egg and 125g of milk. Combine to make a smooth, thick batter.
Heat a large frying pan until hot. Brush lightly with ½ teaspoon of oil. Once hot, spoon 2 tablespoons of batter on top of each other in the pan to form each pancake. Cook in batches of 3 over a medium heat for 1-1 ½ minutes on each side. You’ll know it’s time to flip the pancake when bubbles start to appear on the surface. Once ready, flip and cook on the other side until golden brown.
Once cooked, transfer your pancakes to a wire rack and cover to keep warm while you make the remaining pancakes. Repeat the process, oiling the pan each time, until you’ve cooked all the batter.
If you like, serve warm with your chosen toppings.
Tip: To store leftover pancakes, or to make in advance, stack the cooled pancakes between layers of baking paper and leave to cool completely. Wrap and store in the fridge for up to 3 days. You can reheat them by popping them in a toaster or under the grill for a few seconds until warm.