Ingredients:
1 1⁄3 cup all-purpose flour
4 tsp baking powder
1 large egg
2 tsp corn syrup
3⁄4 cup milk, plus extra if needed
vegetable oil

Method:
1 Place a flat griddle pan or large frying pan over medium heat. Fold a kitchen towel in half and lay it on a baking sheet.

2 Sift the flour and baking powder into a bowl; make a well in the center, and add the egg, corn syrup, and milk. Whisk well to make a smooth batter the consistency
of thick cream. If the mixture is too thick, beat in a little more milk.

3 Test that the griddle pan is hot enough by sprinkling a little flour onto the hot surface. If it burns, the pan is too hot. When the temperature is right, dust off the flour and rub a paper towel dipped in cooking oil lightly over the surface.

4 Lift out 1 tablespoon of batter. Drop the batter from the tip of the spoon onto the hot pan to make a nice round shape. Repeat, leaving enough room between the rounds for the pancakes to rise and spread.

5 Bubbles will appear on the surface of the pancakes. When they begin to burst, ease a spatula underneath the pancakes and flip to cook the other side. Place cooked pancakes inside the folded towel to keep them soft while you cook the rest of the batch.

6 Oil the hot pan after each batch and watch the heat. If the pancakes are pale and take a long time to cook, increase the heat. If they brown too quickly on the outside and are still raw in the middle, reduce the heat. These are best eaten freshly baked and warm.

Drop Scones