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Wholemeal Scotch Pancakes (Drop Scones)

ingredients

1/2 cup (3 oz) 85 g wholemeal flour
1 tsp baking powder
1 pinch of salt
1 large egg, beaten
2/3 cup (5 fl oz) 160 ml milk, or milk and water mixed

method

1. Mix the flour, baking powder and salt together in a bowl and make a well in the centre.

2. Beat the egg with the milk, add it to the flour and beat to a smooth, thick batter

3. Heat a heavy non-stick frying pan until evenly hot then drop dessertspoonfuls of the mixture on to the surface, allowing room for them to spread slightly.

4. Turn the scones after a minute or so, when bubbles begin to rise to the surface.

5. Cook for a further 1 to 2 minutes then serve.

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