Instructions: Sieve the flour salt and bicarbonate of soda together into a bowl.

Add the egg yolks and gradually beat in the milk to make a batter.

Whisk the egg whites until fluffy but not dry.

Beat 1 tablespoon egg white into the batter then fold the remaining egg white into the batter carefully.

Lift the lid of the simmering plate brush clean and then wipe over with some cooking oil on a wad of kitchen paper. Space tablespoonfuls of mixture over the simmering plate about 5 at a time.

The scones will rise and puff up.

Turn over and cook the second side. When golden brown place on warm serving plate or in a napkin to keep warm. Serve piled up with golden syrup or maple syrup.

These are particularly nice with crispy bacon and maple syrup.But of course they are good with butter and jam as well. They are light but substantial and make a change from scotch pancakes though theyre cooked in the same way.

Makes 15

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