5 minPrep Time
5 minCook Time
10 minTotal Time
- 3/4 cup all purpose flour
- 2 tsp Baking powder
- 1 tbsp Superfine sugar
- 1 Egg, separated
- 5 oz Low fat milk
- 2 tbsp Butter
- 1 handful of Raisins or Currants
- Sift the flour, baking powder and caster sugar into a large bowl.
- Make a dip in the center and quickly stir in the egg yolk, milk,and melted butter with a wooden spoon.
- Whisk the egg white until it forms stiff peaks and quickly fold into the mixture.
- Heat and lightly grease a griddle pan (or frying pan if you don’t have one).
- The pan is the right temperature when a drop of water dances and splutters on the surface.
- Using a small ladle or drop enough batter onto the griddle to form pancakes of about 3 in in size.
- Sprinkle a few raisins or currants onto the wet batter. Making 3 or 4 at a time works well.
- Cook until bubbles form on the surface and they look slightly dry, turn and cook the other side until golden brown.
- When cooked, either serve immediately, keep warm on a plate covered with foil in the oven. These are also commonly served cold with butter in Scotland.
- If serving warm, serve with your favorite pancake topping. If serving cold serve with butter and jam.