Scotch Pancakes, Berries and Passion fruit Curd
Scotch Pancakes, Berries and Passion fruit Curd

Scotch Pancakes, Berries & Passion Fruit Curd

Ideal for brunch, these fluffy pancakes take very little time to make. They taste equally good with jam and butter as they do with this lovely combination of passionfruit curd and colourful berries.

YIELDS

4

PREPARATION

20 mins

COOKING

15 mins

INGREDIENTS

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

  1. 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.
  2. Halve the passion fruit, scoop out the pulp and juice with a teaspoon to a bowl – you should have 75ml (3floz).
  3. 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.
  4. 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.
  5. 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.
  6. Serve the warm pancakes drizzled with the passion fruit curd and berries and sprinkle with some Tate & Lyle Golden Granulated Sugar.