Scotch Pancakes or 'Drop Scones' are seriously overlooked and chronically underestimated. Denser than their American cousins and smaller and thicker than their British and European equivalents, they're as good doused in maple syrup as they are slathered in salty butter and eaten like toast.
Measure 125g Self Raising Flour, 2 tbsp Caster Sugar and 0.5 tsp Sea Salt Flakes into a medium mixing bowl and stir to combine.
Make a well in the centre of the bowl and add 1 Egg.
Start adding 150ml Skimmed Milk bit by bit whilst whisking the batter to remove all lumps before adding more.
Continue adding and whisking until all the milk is combined.
Turn the oven onto a low heat to keep the batches of pancakes warm as you go along.
Heat a medium frying pan to just smoking point then turn down to a medium heat.
Add a quarter tsp of 1 tsp Salted Butter to the pan and swirl around until melted.
Using a tablespoon of batter for each, make 4 piles of batter in the pan, leaving room for each to spread a little. If they spread and touch, it isn't an issue but try to make them not touch for rounder pancakes.
When little bubbles start to appear on the surface - about a minute, flip each pancake over. Start with the first one you put in the pan and work round in the same order.
Leave the pancakes for another 30-60 seconds and check the colour underneath. when golden brown, remove from the pan and transfer to a plate in the oven to keep warm.
Repeat the process until all of the batter is used, there should be circa 16 pancakes made in 4 batches.