Sunday Brunch - Scotch Pancakes

Pancake, Hotcake, Dropscone?
Who cares?!
Scotch pancakes contain raising agents for a thick and fluffy result. 
And so, in order to be foodatomically correct, I dub thee Scotch Pancakes. Rise and be fluffy!

What's in a name? Would not a flat cake by any other name taste just as sweet - or savoury?

Scotch Pancakes

2 cups self raising flour
1/3 cup caster sugar
2 teaspoons vanilla essence
2 eggs
1 ¼ cups milk (+ a little more)

¼ cup chocolate (chips, shaved or chopped) 

•Whisk all ingredients, except chocolate, together. Mixture should form a thick but pourable batter. If too thick add small amounts of milk until smooth and pourable.
• Heat a large frypan/skillet to medium high.
• You can use a small amount of butter or oil if necessary to keep pancakes from sticking to the base.
• Using a soup ladle or large spoon, spoon mixture into frypan - about ¼ of a cup per pancake. Sprinkle chocolate evenly on surface.
• Cook on one side until bubbles form and being to burst on the surface (about 2 minutes), flip over and cook for a further 1-2 minutes.

Serve as is or top with fruit, syrup, butter, whipped cream...... anything that takes your fancy!

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