200g My Secret Kitchen Lemon & Bergamot Shortbread Mix
1 medium egg
110ml milk
Oil or butter (unsalted) for frying
Put the Lemon & Bergamot Shortbread Mix into a bowl and make a well in the centre.
Add the egg and milk into the well and whisk together thoroughly.
Leave to stand for 10 minutes and whisk again.
Heat a frying pan with a little oil (or unsalted butter) and using a dessert spoon, add spoonfuls of the batter into the hot pan.
Cook for 1 -2 minutes until the edges start to curl and bubbles appear on the surface, turn and cook on the other side until fluffy and golden brown.
Freeze any leftovers for emergency breakfast supply when you’re fed up of cereal or run out of milk!
Serve with MSK Maple Caramel Sauce,
My Secret Kitchen products are available via home parties & through the MSK blog / Website
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