Scotch Pancakes, Berries & Passion Fruit Curd
For the passionfruit curd & makes 200g (7oz)
- 50g (2oz) Tate & Lyle Golden Granulated Sugar
- 1 medium egg
- 4 passion fruit
- 40g (1½oz) unsalted butter
For the Scotch pancakes & makes 16
- 110g (4oz) plain flour
- ½ level tsp cream of tartar
- ¼ level tsp bicarbonate of soda
- a pinch of salt
- 1 rounded tbsp Tate & Lyle Golden Granulated Sugar + extra for sprinkling
- 1 medium egg
- 150ml (5floz) milk
- softened butter, for greasing
- 110g (4oz) raspberries
- 110g (4oz) blueberries
HOW TO MAKE THIS RECIPE
- Make the passion fruit curd first. Beat the egg in a bowl and then pass it through a sieve set over another bowl to remove the stringy bits.
- Halve the passion fruit, scoop out the pulp and juice with a teaspoon to a bowl – you should have 75ml (3floz).
- Heat the butter and Tate & Lyle Golden Granulated Sugar in a small non-stick pan over a moderate heat until the sugar has dissolved, which will take 4-5 minutes, stirring to combine. Off the heat, quickly stir in the egg and passion fruit. Return to a low heat and stir continuously with a wooden spoon for about 4-5 minutes, until lightly thickened, but don’t let the mixture boil. Pour into a bowl to cool.
- Make the pancakes next. Sift the flour, cream of tartar, bicarbonate of soda and salt together in a bowl, and make a well in the middle. Whisk the milk and egg together in a jug and then gradually whisk this into the flour mixture to make a smooth, thick batter.
- Heat a large non-stick frying pan over a medium heat. Rub a piece of kitchen paper with a little butter and smear this over the pan. Drop 4 generous tablespoons of the batter on the hot pan and leave to cook until large bubbles form on the top, for about 1-2 minutes, then flip them over with a palette knife and cook until golden. Transfer to a clean tea towel to keep soft and warm whilst you cook the rest, greasing the pan each time.
- Serve the warm pancakes drizzled with the passion fruit curd and berries and sprinkle with some Tate & Lyle Golden Granulated Sugar.