Scottish Pancakes with Jam and Clotted Cream

These are delicious small pancakes that my husband's grandma would regularly serve when we visited her. She always serves them with whatever berry variety of jam she or a friend has made, but to be indulgent I like them with lots of good rich clotted cream as well. The pancake mixture is much thicker than the thin variety of pancakes.

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Around 24 pancakes

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Prep: 5 minutes
Cook: 10 minutes

Ingredients

Pancakes

250g self raising flour
1 tbsp golden syrup or honey
1 egg, beaten
250ml milk

To Serve

Jam of your choice
Clotted Cream (optional)

Method

Pancake Batter: Sieve the flour into a bowl and make a well in the centre. Place the remaining ingredients in the well and beat it into the flour so that you have a smooth batter.
To Cook: Melt a tablespoon of butter in a crepe pan, frying pan or girdle. Add tablespoons of the batter to the pan or girdle (they should be 5-7cm large). Cook them for a couple of minutes until bubbles appear all over the surface. Turn them over and cook the other side for a further 1-2 minutes (they should be slightly golden). Remove them from the pan onto a warm plate and keep them warm while you prepare the remaining pancakes or serve them cold.
To Serve: Serve the pancakes on a plate with a generous serving of jam and clotted cream (optional).