Drop scones in England are, I believe, the same as American pancakes. I assume everyone has their own pancake recipe, but this one is so easy to remember and quick to make. And the pancakes/drop scones are light and fluffy.
Ready in no time and satisfying as well. This will feed one hungry person as lunch, or two as a snack. I know it’s not the season for fresh blueberries now, but I have a freezer drawer crammed full of them! 😀
Spicy Blueberry Sauce
Heat 1 cup blueberries with 1 tbsp vanilla sugar in a saucepan and cook over medium heat, stirring, until the berries pop and soften. Add 1/2 tsp cinnamon and 1/2 tsp cardamom. Mix 1 tsp cornflour with a little water and add to the berries. Let the sauce bubble and thicken for a minute. Allow to cool slightly before serving.
Whisk together 4 tbsps SR flour, 2 tbsps sugar, 2 tbsps milk, 1 egg, and a pinch of salt, to form a smooth batter.
Heat a little vegetable oil in a pan – not too hot – and pour small rounds of batter into the pan. Watch carefully for bubbles to form on the top, then turn. The pancake will be done in a few seconds now. Serve immediately with the sauce.