Scotch pancakes with raspberries and chocolate - recipe

Ingredients

Recipe , Chocolate , Raspberries , Scotch , Pancakes

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

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

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

For this step you'll need:
- Chocolate sauce

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