Its nearly Maple Caramel Sauce Day...
Fancy something a bit different this pancake day? We’ve put our creative heads together and perfected a recipe using Lemon & Bergamot Shortbread Mix to make amazing drop scones! Light and fluffy (rather like American style or scotch pancakes) these are divine with melted butter. Or for the more adventurous, turn them into mini sweet blinis with dried cranberries and orange - just waiting for a topping of cream and warm Maple Caramel Sauce.
Did you know you can order with us online by 2pm and receive your delivery the very next day, or contact your local consultant for free delivery so there’s no excuse not to celebrate this year!
200g My Secret Kitchen Lemon & Bergamot Shortbread Mix
1 medium egg
110ml milk
Oil or butter (unsalted) for frying
Put the Lemon & Bergamot Shortbread Mix into a bowl and make a well in the centre. Add the egg and milk into the well and whisk together thoroughly. Leave to stand for 10 minutes and whisk again. Heat a frying pan with a little oil (or unsalted butter) and using a dessert spoon, add spoonfuls of the batter into the hot pan. Cook for 1 -2 minutes until the edges start to curl and bubbles appear on the surface, turn and cook on the other side until fluffy and golden brown. Freeze any leftovers for emergency breakfast supply when you’re fed up of cereal or run out of milk!
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