Buckwheat, Orange and Cinnamon Drop Scone Pancakes

Name: Buckwheat, Orange and Cinnamon Drop Scone Pancakes
Cook time: PT15 M
Yield: 6 drop scones
Ingredients: 100g Doves Farm Organic Wholemeal Buckwheat Flour 1 tbsp icing sugar 1 tsp Doves Farm Baking Powder 1 tsp cinnamon 1 orange, grated rind and juice water 1 egg oil, for pan

5.0

4 Ratings

15 minutes 6 drop scones Nuts,Dairy Vegetarian

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About this recipe:

A warming cinnamon spiced treat for tea, this easy drop scone recipe does not require milk. We like these best when served warm and spread with butter and honey.

Equipment:

large frying pan, measuring jug and mixing bowl

Ingredients:

100g Doves Farm Organic Wholemeal Buckwheat Flour
1 tbsp icing sugar
1 tsp Doves Farm Baking Powder
1 tsp cinnamon
1 orange, grated rind and juice
water
1 egg
oil, for pan

Method:

Measure the flour, sugar, baking powder and cinnamon into a large bowl and stir to combine.
Grate the orange into the bowl.
Squeeze the orange juice into a jug and add water until you have 150ml/5floz of liquid.
Add the egg and beat the mixture well.
Pour the mixture into the flour and stir to make a smooth batter.
Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
Drop large spoonful’s of batter into the hot pan, smoothing each into a 10cm/4” circle.
Cook until bubbles form and the base is golden, then turn the pancakes over and cook on the other side.
Transfer the pancakes to a plate and repeat with the remaining batter.
Serve warm or toasted with butter and honey.