Scotch Pancakes

Add the flour and sugar to the bowl (for best results, use sieve).

Add the eggs to the flour/sugar mix and whisk. You will now have a floury, dry, lumpy mixture.

Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick, smooth batter, about the same consistency as thick double cream, so you will not need a lot of milk.

Oil the pan using a brush. Don't just pour oil into the pan.

As a rule of thumb the pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes). Remove from pan and re-grease if necessary.

TIP - Don't make them too big. The bigger the are the harder it is to cook evenly. Keep them hot in the oven at about 110c while you cook in batches.