Maple Scotch Pancakes

IT’S that time of year again – so here’s my recipe for a pancake a little different!

These maple syrup-covered scotch pancakes make a tasty alternative to the traditional Shrove Tuesday offerings, and not just for Pancake Day – these little treats are a pleasurable enjoyment for all year round!

Ingredients:

100g plain flour

225ml milk – of your choice 3 large free range eggs, separated

1 large banana

1tsp baking powder

Pinch of cinnamon

½ tsp almond extract

40g caster sugar 40g butter, melted and cooled Vegetable oil for frying

Maple syrup for serving

Recipe:

Whisk the egg yolks together until fluffy, add the milk, almond extract and butter, mash the banana into the mixture.

Sieve the flour, cinnamon and baking powder into a bowl and mix in half the sugar. Make a well and gradually add the egg mixture, beating all the time. Combine thoroughly to a smooth batter.

In a separate grease-free bowl whisk the egg whites into soft peaks, add the remaining sugar halfway through the whisking.

Fold this mixture into the batter.

Heat a spoonful of vegetable oil in a frying pan just covering the bottom, pour off any excess for use in the next batch.

Ladle a small scoop of batter into the hot pan, making a small slightly thick pancake.

After two minutes turn – or if you’re feeling adventurous – toss! Lightly brown on the other side too before serving hot with maple syrup. Enjoy!

Lesley and husband Roberto own Roberto’s Italian on Southport’s Ocean Plaza, she recently completed her BSc Hons degree in nutrition and health.

For more of Lesley’s Recipes go to: Facebook.com/ robertossouthport or www. robertositalian.co.uk