Rainbow Scotch Pancakes


Rainbow Scotch Pancakes
Serves 4 


400g Self-raising flour 

4 medium free-range eggs 

450-500ml Milk approx 

Various natural food colourings:

Turmeric - Yellow 

Beetroot grated - Purple 

Raspberries - Pink 

Serve with Nutella, blueberries, lemon juice and sugar or a good drizzle of honey, maple syrup or golden syrup it's up to you!

Here’s how 

Pour the flour into a mixing bowl with the eggs and milk, then whisk together until smooth. 

Leave the pancake mixture to rest for 10 minutes before dividing into smaller bowls to colour. 

Use the above ingredients to colour your pancake mixtures or food colourings it's up to you. 

Preheat a non-stick pancake pan on a medium heat. 

Add a small drizzle of oil to the pan before pouring one ladle full of mixture into the centre of the pan. 

It’s important to let the mixture settle itself into a circle, don’t try to move the pancake until you start to see small bubbles appear around the pancakes, then flip and cook for a further 1-2 minutes. 

If your pancake mixture does not form a nice circle you will need to add a splash of water to loosen the mixture to a dropping consistency. 

Continue this process until you have cooked all the pancakes. 

Serve with all your favourite topping ours are Nutella on some and lemon juice and sugar on the others.