The ideal drop scones

I don't think it's possible to make too many drop scones (or Scotch pancakes as they're also known). I once ate 54 at a sitting. It had to be a sitting: I couldn't stand afterwards. Makes 24 scones.

200g self-raising flour

Pinch of salt

2 eggs

300ml milk

50g butter

Sift the flour and salt into a bowl. Add the eggs and milk, and beat until the mixture is smooth. Melt the butter in a small pan, add that to the batter and beat some more.

Grease a frying pan, then heat until almost smoking. Drop a tablespoonful of the batter into the pan. When holes begin to appear (about two minutes), flip it over and cook for another two minutes or so. Keep re-greasing the pan and griddling the scones until all the batter is used up. Oh, and eat as soon as possible.

Thanks to guardian.co.uk who have provided this article. View the original here.