Banana and oat drop scones (scotch pancakes)

bananaoatdropscones

 

 

 

 

Serves 2-3 people for breakfast and makes about 20 small drop scones/ scotch pancakes (they are the same thing, right?). Also works with soya yoghurt and non-dairy milk e.g. almond or soya but needs the egg so not suitable for vegans.

Ingredients

  • 100g oats (you can can gluten free oats if you need those)
  • 4 tbsp yoghurt (of any kind – fruit/plain/greek, soya)
  • 1 egg, organic natch
  • 1 banana
  • possibly a splash of milk
  • 1/4 teaspoon of bicarb of soda
  • sunflower oil or butter (better) for frying

Method

  • Attack the oats with a stick blender until they make a rough flour (or buy oat flour but it costs a bomb)
  • Add the egg, banana and yoghurt and carry on blending until you have a rough looking pancake mix. Lumps of banana are fine, unincorporated egg is not.
  • If you need to, add a splash (or more) of milk. Sorry to be vague but it depends on how big and ripe your banana is, what kind of yoghurt. Add milk if its too solid to make pancakes with, but you do want a fairly thick batter, not at all like making crepes.
  • Add the bicarb (or baking powder) and mix it in well
  • Bang the bowl several times on the counter before cooking to pop the little bubbles
  • Melt the butter and when hot enough, drop tablespoons of batter in, I usually do 4 per pan.
  • When the batter bubbles, turn the pancakes over and cook for a few more minutes
  • You can keep them warm in a low oven while you make the rest of the batches or just serve to hungry people as they’re ready
  • Serve as they are or with maple syrup or (even better) rosehip syrup.
Advertisements

Rhubarb Ice Cream

I was considering buying an ice-cream machine, but in the interests of saving money and cupboard space (I have none) first tried out a no-churn ice cream. Happily it was delicious enough for me to forgo buying the machine. I tried Nigella’s no churn coffee ice cream which was super easy and very tasty. It’s also very adaptable. Here I’ve left out the coffee liqueur and espresso and instead used poached rhubarb (400g raw) and a splash of plum vodka. The booze helps keep the ice cream soft. Don’t be tempted to add the poaching liquid from the rhubarb, it will cause the whipped cream to collapse and the ice cream to go icey. Yeah, I know this from experience.

rhubarb icecream