Scotch pancakes with raspberries and chocolate - recipe

Scotch pancakes with raspberries and chocolate

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  1. 1

    Place the flour, baking powder, pinch of  salt  and the sugar in a mixing bowl and add the egg. Beat well gradually adding the milk  and yogurt or sour cream until the mixture is smooth, thick and creamy.

    For this step you'll need:

    • 250g Plain white flour
    • 2tsp Baking powder
    • 1 tbsp Unrefined golden caster sugar
    • 1 Egg(s) (free range)
    • 250ml Milk (whole)
    • 3 tbsp Yoghurt or sour cream
  2. 2

    Heat a small frying pan, non stick if possible, until really hot, then turn down the heat to medium. Drizzle the pan with a tiny amount of oil and pour a tablespoonful of batter onto the pan to make a small round pancake, you will be able to cook  2-3 in the pan at once.

  3. 3

    Allow to cook for 1-2 minutes until bubbles form on the surface and the underneath is brown then flip  the pancake over. Cook the other side until  browned lightly.  Stack on a plate, covered with cling film and a clean tea towel to keep warm.

  4. 4

    To make the filling, warm the raspberries and jam a little in a small pan.

    For this step you'll need:

    • 200g Raspberries fresh
    • 2 tbsp Raspberry jam
  5. 5

    Layer the pancakes with the raspberries and drizzle with the chocolate sauce.

    For this step you'll need:

    • Chocolate sauce

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