Scotch Pancakes

Sift 150g self-raising flour, 2 tablespoons caster sugar and a pinch of bicarbonate of soda into a large mixing bowl and whisk to combine.

In a separate jug, whisk 1 large egg with 150ml milk, then pour in 25g melted unsalted butter and whisk until combined.

Make a well in the centre of the dry ingredients, pour in the wet mixture and whisk gently until just combined, leaving a few small lumps.

Heat a non-stick frying pan over medium heat and lightly grease with extra melted butter.

Drop 2 tablespoons of batter per pancake into the pan, cook for 2–3 minutes until bubbles form on the surface and edges look set.

Flip each pancake and cook for 1–2 minutes on the second side until golden brown and cooked through.

Transfer cooked pancakes to a plate and keep warm (in a low oven at 100°C if desired) while you cook the remaining batter.