Scotch pancakes

250g self-raising flour
125g caster sugar
2 beaten eggs
Pinch of salt
Milk to mix
Borderfields Rapeseed Oil

Cinnamon Roasted Pears

200g pears – peeled and diced – approximately 3cm cubes
Pinch of ground cinnamon
20ml Borderfields Rapeseed Oil
Lemon – juice and finally grated zest
100g mascarpone cheese
Pinch of icing sugar
1/2 vanilla pod – seeds only
Fresh mint


Scotch Pancakes

  1. Mix the flour, salt and sugar together, add the beaten eggs and whisk to a paste.
  2. Add the milk to make a thick batter, add a tbsp. of rapeseed oil and whisk in.
  3. Heat a non-stick pan and brush with a little rapeseed oil. Drop a spoonful of batter into the pan keeping spaced out. Do as many spoonful’s as the pan can take
  4. Cook on one side until it browns. When it starts to rise up and bubble, turn them over and bake on the other side.
  5. When cooked – place on a clean tea-towel, cover them over until the next batch is ready.

Cinnamon Roasted Pears

  1. In a hot non-stick pan add the rapeseed oil, sauté the pears for approximately 10 seconds, add the ground cinnamon and cook for a further 10 seconds, add a few drops of lemon and little finely grated lemon zest.
  2. Add the mascarpone cheese into a bowl and beat in the vanilla seeds, pinch of icing sugar and a little lemon juice to taste.
  3. To finish, spoon the pears on top of the pancakes and drizzle a little of the cooking juices over, spoon a little of the vanilla mascarpone on top of the pears and finish with a little fresh mint.