BAGHRIR RECIPE RECIPES

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MARY BERRY EASY HOMEMADE DROP SCONES RECIPE (SCOTCH P…



Mary Berry Easy Homemade Drop Scones Recipe (Scotch P… image

As seen on her BBC series, Classic, Mary Berry's easy-to-follow recipe for drop scones is a perfect brunch dish or tea-time treat.

Provided by Mary Berry

Yield Makes 18-24

Steps:

  • 1. Measure the flour, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.

    2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30–60 seconds or until lightly golden brown on both sides.

    3. Use the palette knife to lift the scones on to a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue more scones in the same way with the remaining, adding a splash more oil if the pan gets too dry.

    4. Serve at once spread with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.

    Cook time: 2-3 minutes per batch.

    Prepare Ahead:

    Can be made up to 6 hours ahead and reheated to serve. Arrange in a single layer on a baking tray, cover tightly with foil and warm through in a moderate oven for about 10 minutes.

    Freeze: The drop scones freeze well (see tip); defrost and warm through as above.

    Mary’s Classic Tip:
    * Before freezing the drop pancakes, wrap them in greaseproof paper and pack in a freezer-proof container to prevent them getting damaged edges.

RUKMINI IYER ONE-TIN OVEN PANCAKE WITH BERRIES | EASY ...



Rukmini Iyer One-Tin Oven Pancake with Berries | Easy ... image

This light, fluffy oven pancake is studded with berries and served with tangy lemon butter. It makes a fuss-free weekend breakfast dish.

Provided by Rukmini Iyer

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 1

Steps:

  • Preheat the oven to 200°C fan/220°C/gas 7. Put the butter into the roasting tin and pop the tin into the oven for the butter to melt.

    Beat the ricotta or cottage cheese, eggs, milk and sugar together, then pour in the melted butter from the tin. Stir through the flour and baking powder until smooth, then pour the batter into the hot buttery roasting tin.

    Scatter over the berries, then return to the oven to bake for 25–30 minutes, until golden brown and well risen.

    Meanwhile, beat the softened butter, icing sugar, lemon zest and juice together.

    Dust the pancake with the icing sugar, then cut into slices and serve hot with the lemon butter alongside.

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RUKMINI IYER ONE-TIN OVEN PANCAKE WITH BERRIES | EASY ...
This light, fluffy oven pancake is studded with berries and served with tangy lemon butter. It makes a fuss-free weekend breakfast dish.
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  • Preheat the oven to 200°C fan/220°C/gas 7. Put the butter into the roasting tin and pop the tin into the oven for the butter to melt.

    Beat the ricotta or cottage cheese, eggs, milk and sugar together, then pour in the melted butter from the tin. Stir through the flour and baking powder until smooth, then pour the batter into the hot buttery roasting tin.

    Scatter over the berries, then return to the oven to bake for 25–30 minutes, until golden brown and well risen.

    Meanwhile, beat the softened butter, icing sugar, lemon zest and juice together.

    Dust the pancake with the icing sugar, then cut into slices and serve hot with the lemon butter alongside.

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