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Drop scones
Makes 16 pancakes
Preparation time 10 minutes
Cooking time 4-6 minutes per batch
Britannia Chef Top or griddle
125 g (4 oz) self raising flour caster
1 large free range egg
150 ml ( ) pint milk
light oil for cooking
To serve: Butter, whipped cream or crème fraîche and jam, heat the Cheftop or the flat griddle over a low heat on your Britannia range cooker. Mix the flour and sugar in a bowl. Make a well in the centre. Lightly beat the egg and add to the bowl. Gradually add the milk beating between each addition until the batter is the consistency of thick cream. Work quickly and lightly. Pour a little oil onto the Chef top or griddle and keep at a low heat. In batches, cook spoonfuls of the batter. Keep the heat steady and when bubbles rise to the surface of the scone and burst (about 2-3 minutes) turn over with a palette knife. Cook for a further 2-3 minutes or until golden brown. If they appear to be cooking too quickly move to the outer edge of the Chef top or griddle Place the drop scone on a clean tea towel and fold the ends over to keep them moist whilst you cook the remaining batter.
Serve warm.
Tip: For something different add tsp cinnamon or nutmeg or add a handful of sultanas. To make savoury Blinis omit the sugar and season with salt. Cook as above and serve with sour cream and caviar or lump fish roe.
