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Add a photoServings: 12
Ingredients
- 225 gm selfraising flour
- 1/2 tsp bicarbonate of soda
- 1 pch salt
- 3 x Large eggs separated
- 375 ml lowfat milk
- 50 gm caster sugar optional oil for greasing
Directions
- Sieve the flour salt and bicarbonate of soda together into a bowl.
- Add in the egg yolks and gradually beat in the lowfat milk to make a batter.
- Whisk the egg whites till fluffy but not dry.
- Beat 1 Tbsp. egg white into the batter then fold the remaining egg white into the batter carefully.
- Lift the lid of the simmering plate brush clean and then wipe over with some veg. oil on a wad of kitchen paper. Space tablespoonfuls of mix over the simmering plate about 5 at a time.
- The scones will rise and puff up.
- Turn over and cook the second side. When golden place on hot serving plate or possibly in a napkin to keep hot. Serve piled up with golden brown syrup or possibly maple syrup.
- These are particularly nice with crispy bacon and maple syrup.But of course they are good with butter and jam as well. They are light but substantial and make a change from scotch pancakes though they're cooked in the same way.
- Makes 15
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 12 servings | |
| Calories 31 | |
| Calories from Fat 14 | 45% |
| Total Fat 1.54g | 2% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 97mg | 4% |
| Potassium 65mg | 2% |
| Total Carbs 1.7g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.77g | 1% |
| Protein 2.64g | 4% |
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