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Whip up these soft and indulgent maple drop scone pancakes for a sweet brunch treat.
Pancake Day comes just once a year, but these mouth-watering maple drop scone pancakes are so tasty you'll be making them for breakfast whenever you can. They're best described as somewhere between our classic pancake recipe and a drop scone. And instead of using sugar to sweeten the batter, we've added maple syrup instead. Ready in just 25 mins, our recipe will give you 4-6 golden batter goodies (depending on the size of your saucepan). Serve whilst warm with a sprinkle of icing sugar and some more maple syrup. Or why not warm some soft fruits in a pan and dish up with a dollop of natural yogurt on top.
Ingredients
- 125g self-raising flour
- 125g wholemeal flour
- 1tsp baking powder
- 1tsp grated nutmeg
- Pinch of salt
- 25g maple syrup
- 1tsp vanilla extract
- 2 eggs
- 250ml milk
- 50g melted butter
WEIGHT CONVERTER
Method
- Put the flour, baking powder, nutmeg and salt in a large bowl.
- Measure the milk into a mixing jug and then whisk in the eggs before adding the butter, maple syrup and vanilla.
- Slowly whisk the wet ingredients into the dry ingredients until everything is combined into a thick batter. You may need a touch more milk.
- Heat a large frying pan over a medium heat and brush with a little vegetable oil, removing any excess with kitchen paper. Half-fill a ladle with the batter and pour this into the pan. It should be about the size of a saucer.
- Let it cook for about a minute until bubbles begin to appear and then flip it and cook for another minute before removing from the pan. Keep the pancakes warm between two upturned plates.
- Wipe the pan with the oiled kitchen paper and repeat, fitting two or three pancakes in the pan at a time. In total you should make about 10 pancakes.
- Serve immediately with some icing sugar and maple syrup.
Top tips for making drop scone pancakes:
It's important not to overwork the batter for these pancakes, otherwise they won't rise as well in the pan. Just gently whisk the ingredients together and don't worry if it's still a little lumpy.
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Jessica Dady is Food Editor at Goodto.com and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.
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