Feather-Light Scottish Griddle Cakes with Roasted Fruit Cream

Feather-Light Scottish Griddle Cakes with Roasted Fruit Cream 🥞🍓 Soft, warm little griddle cakes with golden edges, a fluffy middle, syrupy roasted fruit and a cool spoon of cream. This is the kind of recipe that feels like afternoon tea and weekend brunch at the same time - simple batter, gentle heat, and a topping that makes everything feel special. Yield: 12-14 small cakes Time: 15 min prep, 18-22 min cooking Ingredients 🧺 - 220 g plain flour - 2 teaspoons baking powder - 2 tablespoons caster sugar - 1/4 teaspoon fine salt - 1 large egg - 260 ml buttermilk, plus 1-2 tablespoons more if needed - 30 g unsalted butter, melted, plus extra for the pan - 1 teaspoon vanilla extract, optional For the roasted fruit 🍯 - 350 g mixed plums, berries or peaches, halved or thickly sliced - 1 1/2 tablespoons honey or maple syrup - 1 teaspoon lemon juice - 1/2 teaspoon finely grated lemon zest - Small pinch of salt To serve 🍶 - 150 ml softly whipped cream, creme fraiche or thick Greek yogurt - Extra honey or fruit syrup from the roasting tray - Optional toasted almonds, mint or a dusting of icing sugar Method 👩‍🍳 1. Heat the oven to 200C / 400F. Put the fruit on a small tray with honey, lemon juice, zest and a tiny pinch of salt. Roast for 12-15 minutes, until juicy and glossy but still holding some shape. Set aside so the syrup thickens slightly. 2. In a bowl, whisk flour, baking powder, sugar and salt. In a jug, whisk egg, buttermilk, melted butter and vanilla if using. 3. Pour the wet mixture into the dry ingredients and stir gently until no dry patches remain. A few small lumps are fine. The batter should be thick and spoonable, not runny. Rest for 10 minutes while the griddle warms. 4. Warm a heavy frying pan or griddle over medium heat. Brush with a thin film of butter. Spoon 2 tablespoons batter per cake, leaving space between them. 5. Cook for 2-3 minutes, until bubbles appear on top and the edges look set. Flip once and cook 1-2 minutes more, until both sides are golden and the middle springs back lightly. 6. Keep cooked cakes warm on a low oven tray while you finish the batch. If the cakes brown too quickly before the centres set, lower the heat slightly. If the batter becomes too thick, loosen with 1 tablespoon buttermilk. 7. Serve warm in small stacks with roasted fruit, cream, a spoon of tray syrup and any toasted almonds or mint you like. Serving and storage tips 🌿 - Best eaten warm from the pan, but leftovers reheat well in a toaster or dry pan. - Keep cooked cakes covered in the fridge for up to 2 days. - The roasted fruit can be made 3 days ahead and spooned over yogurt, porridge or ice cream too. - For a lighter finish, use thick Greek yogurt instead of cream. Save this one for weekend brunch, tea with friends, or a quiet plate of something warm and sweet. Tasteloom.club