Estate Fluffy Scotch Pancakes

Method

Preheat oven to 180°C.
90g serving per pancake.
If you have a hand blender, blend together all ingredients except oil.
Once well mixed and smooth, slowly stream in the oil while blending.
Allow to rest for 10 minutes.
If using a whisk, place dry ingredients into a mixing bowl and make a well in the middle. Add milk and egg.
Whisk until smooth and then stream in the oil while whisking.
In a small deep sauté pan, put on the stove on a medium heat, add a little oil and wait until the pan is hot. Pour in approximately 90g mix.
Once cooked around the sides, carefully and gently lift and flip (some of the mix may still be quite wet so take care).
Add a small knob of butter and continue to cook for 1 minute.
Transfer to the oven and bake for 6-7 minutes.
Remove from the oven and serve with your favourite topping.

Method (Poached Rhubarb)

Remove leaves and base of rhubarb sticks & cut into 2” lengths.
Place water, sugar, lemon, and vanilla into a heavy-based pan and bring to the boil.
Add rhubarb and simmer for 2 minutes.
Allow to cool in the pan.
Remove once cold and serve as required.

Method (Vanilla Yoghurt)