Lisa Faulkner's scotch pancakes recipe

Recipes

Lisa Faulkner
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Top with spoonfuls of yogurt if serving for breakfast or delicious homemade vanilla custard for an easy dessert.

3 tbsp Strawberry jam
1 tbsp Lemon juice
450 g Mixed blueberries, raspberries and strawberries, halved or sliced depending on their size
100 g Self-raising flour
2 tbsp Icing sugar
2 Eggs
125 ml Full fat milk
2 tbsp Butter or oil for frying

3 tbsp Strawberry jam
1 tbsp Lemon juice
15.9 oz Mixed blueberries, raspberries and strawberries, halved or sliced depending on their size
3.5 oz Self-raising flour
2 tbsp Icing sugar
2 Eggs
4.4 fl oz Full fat milk
2 tbsp Butter or oil for frying

3 tbsp Strawberry jam
1 tbsp Lemon juice
15.9 oz Mixed blueberries, raspberries and strawberries, halved or sliced depending on their size
3.5 oz Self-raising flour
2 tbsp Icing sugar
2 Eggs
0.5 cup Full fat milk
2 tbsp Butter or oil for frying

Warm the jam and lemon juice in a saucepan, stirring until the jam has melted. Add the berries and warm together then take off the heat.
To make the pancakes, sift the flour and sugar into a bowl then make a well. Whisk together the eggs and milk then beat into the flour until smooth.
Heat a large non-stick frying pan, brush with a little butter or oil then add spoonfuls of the pancake batter, a little spaced apart and cook over a medium heat for a few minutes until bubbles appear on the surface and the undersides are golden. Turn them over and cook for a few more minutes until golden and cooked through.
Remove the pancakes and keep hot in a folded teacloth. Brush the pan with a little more butter or oil and continue cooking in batches of pancakes until all the mixture is used up.
Divide the pancakes between four serving plates, spoon over the warm berries and drizzle with crème Anglaise, or serve with spoonfuls of natural yogurt.

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Lisa Faulkner Masterchef winner 2010

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