Banana drop scones with Rowse Clover Honey
Banana drop scones with Rowse Clover Honey
Ingredient title
- 200g flour (can be gluten free if desired)
- 2 tsp baking powder
- Pinch salt
- 1 tbsp Rowse Clover Honey + more to serve
- 240ml milk
- 1 tbsp rapeseed oil
- 2 egg, beaten
- 4 tbsp chopped toasted hazelnuts
- In a large bowl mix the flour, baking powder and a pinch of salt.
- Then mix with the honey, milk and beat in the egg, until the mixture is of a smooth batter.
- Heat 1 tbsp of rapeseed oil in a non-stick frying pan and spoon in 3 large spoonfuls of the mixture to make pancakes about 7cm in diameter.
- Cook for a couple of minutes, until the edges are golden and risen and bubbles appear, then flip and cook for another 2 – 3 minutes, until the pancakes are cooked through.
- Remove from the pan and keep warm while you cook the rest of the pancakes.
- Serve 3 pancakes each, spread with Rowse Clover Honey and topped with sliced bananas that have been quickly glazed in a hot pan with a spoonful of Rowse Clover Honey. Finish with some toasted hazelnuts.
