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  • 175g self raising flour
  • ½ tsp bicarbonate of soda
  • Pinch of salt
  • 20g caster sugar
  • 150g buttermilk
  • 150ml milk
  • 1 egg beaten
  • 40g butter, melted


  • Knob of butter
  • 150g mixed berries
  • 1 tbsp caster sugar
  • 75g raspberries

To serve

  • 3 tbsp natural yoghurt
  • Maple syrup
  • Edible flowers (optional)


  • Measure the flour, bicarbonate of soda, salt and sugar into a bowl. Mix the egg, buttermilk, milk and butter together in another bowl. Gently whisk the wet ingredients into the dry ingredients until smooth and without any lumps.
  • Heat a little oil in a large frying pan. Spoon two large spoonfuls of mixture in the centre of the pan to make a large pancake measuring 14cm wide.
  • Fry over a medium heat for 2 to 3 minutes, then flip over to cook for another 2 minutes until lightly golden and cooked through.
  • Repeat with the remaining mixture.
  • To make the compote, melt the butter in a pan then add the berries and caster sugar. Stir over a low heat for 1 minute until the sugar has dissolved. Remove from the heat, add the raspberries and stir.
  • Spoon some yoghurt and compote over the toast, drizzle with maple syrup, then decorate with edible flowers (optional) for an extra-special Mother’s Day touch.
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