100 g. self- raising flour
Place flour and sugar in a bowl and mix well. Stir in the egg, with enough
milk to make a batter the consistency of thick cream. The mixing should be
done as quickly and lightly as possible.
2. Drop spoonfuls of batter on to a greased hot griddle or heavy based frying pan.
3. When bubbles rise to the surface of the scone and burst, after 2-3 minutes, turn over with a palette knife. Continue cooking for a further 2-3 minutes, until golden brown on the other side.
4. Place the cooked pan cakes on tea towel and cover with another towel to keep them warm and soft.
5. serve warm with butter and jam.