Scotch Pancakes with Almond Butter and Local Honey
These classic small scotch pancakes are made using eggs, flour and milk, but if you want to make vegan or gluten free versions, use non-dairy milk, an egg-replacer like No Egg or Follow Your Heart and a date sweetener and a gluten free flour like Doves Farm.
Scotch Pancakes with Almond Butter and Local Honey
Serves: 4 Time: 10 minutes Level: Easy
Ingredients
- 200g of self-raising flour
- 2 eggs
- 30g of caster sugar
- 300ml of milk
- Toppings
- Almond butter
- Honey (we sell several that are locally produced)
Method
Put the milk and flour into a large mixing bowl, and whisk together.
Add eggs and beat in to mixture.
Add the sugar and whisk.
Taking a ladle, drop the pancakes into a frying pan with oil on a medium heat.
Cook for one minute, then flip and cook the other side for 30 seconds.
Once they’re done, serve the pancakes with a tablespoon of almond butter and local honey.
Most Popular
- Three Delicious Ways to Cook Herring
- MUSHROOM AND CELERIAC RISOTTO
- Plum Crumble
- SWEDE AND CHICKPEA CURRY
- Homemade Red Lentil Dal
- Fresh garlic: our guide on how to use it
- The perfect roast potatoes
- Hobbs House Bakery Classic Sourdough
- Vegan Scotch Pancakes
- Leek and Mushroom Nut Roast
- MUSHROOM AND TEMPEH NOODLES
- VEGAN LEEK AND POTATO PIE
- Banana Bread with Roast Chestnuts
- Kohlrabi slaw
- Coconut Shortcrust Pastry