I’m one of those people who loves the idea of a lazy weekend breakfast. The key words in that sentence are ‘the idea of’. When it comes to anything more than putting weetabix in a bowl and making a brew, I tend to make excuses! But the other Sunday morning I really wanted a nice start to the day and found this Mary Berry recipe for Orange Scotch Pancakes in a book called Mary Berry 100 Cakes and Bakes (you can buy this here and it’s a bargain for a fiver). And despite my previous reluctance to really ‘make’ breakfast, it took absolutely no time to make these. Definitely one to do again in the future.
Serve with golden or maple syrup and a nice milky coffee. Start your day with a bit of smugness!
KB rating 8/10. PR rating 7.5/10
Orange Scotch Pancakes (makes around 24 pancakes allegedly. I highly doubt this – I got about 12 out of the batter!)
- 2 oranges
- A little milk
- 175g self raising flour
- 1 level tsp baking powder
- 40g caster sugar
- 1 large egg
- A little oil for greasing
- Butter and golden or maple syrup to serve
Grate the zest from the oranges and set aside, and squeeze the juice. Pour the juice into a measuring jug and make up to 200ml with milk.
Measure the flour, baking powder, sugar and orange zest into a bowl. Make a well in the centre and add the egg and half of the orange juice and milk mixture. Beat well to make a smooth, thick batter and then beat in enough of the remaining orange juice and milk to give the batter the consistency of thick cream.
Heat a large, non-stick frying pan over a medium heat and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing them well apart to allow the mixture to spread. When bubbles appear on the surface, turn the pancakes over and cook on the other side for 30 – 60 seconds, until golden brown. Transfer to a wire rack and cover with a clean tea towel to keep them soft. Cook the remaining mixture in the same way. Serve immediately with butter and golden or maple syrup.