Our Golden Blend was the first spice mix to win a star at the Great Taste Award – so it holds a special place in our hearts. It’s a beautiful balance of Sri Lankan Cinnamon, Indian Turmeric and a tiny pinch of finely ground pepper. We use Golden Blend in muffins, porridge, carrot cake mixes … but these beautiful little drop scone pancakes are a tea time favourite, with the gentle floral-bitterness of the turmeric offsetting a sweet fruit compote and ice cream.
1tsp baking powder
1tsp Golden Blend
To serve: berries with whipped cream / compote with ice cream
Tip the self-raising flour, baking powder and Golden Blend into a mixing bowl and stir.
Pour the milk into a measuring jug, crack the egg into it and beat with a fork until the egg and milk are well combined.
Slowly pour the egg-milk mixture over the flour – mixing with a whisk as you go until it’s a smooth batter with a dropping consistency.
Use a square of kitchen roll to rub the vegetable oil very lightly over the surface of a large, non-stick pan and bring up to a high temperature. Drop a heaped tablespoon of the batter onto the pan and – when it starts to bubble – flip it over and wait until both sides are set and the pancake is cooked through. Stack high and serve with generous amounts of whipped cream or ice cream, berries or compote.
It’s widely-acknowledged that turmeric is steeped in health-giving properties, but it’s not always an easy spice to cook with. Poor quality turmeric can be astringent