Ingredients

• 175g/6oz self-raising flour
• 1 tsp baking powder
• 40g/1½oz caster sugar
• 1 small orange
• zest only
• 1 free-range egg
• 200ml/7fl oz milk
• little sunflower oil
• for greasig
• butter or maple syrup or honey
• Greek-style yoghurt
• fresh blueberries and raspberries

Directions

• Measure the flour
• baking powder
• sugar and orange zest into a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well
• with a whisk
• until you have a smooth
• thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.
• Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot frying pan
• spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface
• turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute
• or until they are lightly golden-brown.
• Lift the pancakes on to a wire rack and cover with a clean tea towel to keep them soft. Continue cooking the batter in the same way.
• Serve at once with butter
• or syrup
• or honey
• and yoghurt and blueberries
• raspberries or other seasonal fruits.