Quick recipe for Scotch pancakes that are ‘light as a feather’

Scotch pancakes are also known as ‘drop’ or ‘dropped scones’ because soft spoonfuls of the mixture are dropped onto the pan to cook them.

Originally from Scotland, the sweet pancakes are loved for their light, airy texture and thin shape.

While making them is easy to do with a few basic ingredients, a food blogger noted that the most authentic flavours come with a specific method.

Sharing her recipe on the Farmersgirl Kitchen, Janice Pattie said: “I couldn’t have been more than three or four years old when I remember standing on a stool by the stove helping my granny to make pancakes. That’s how simple it is to make pancakes. She taught me to watch the bubbles burst so I knew that it was time to turn them over to cook the other side.”

The avid home cook noted that while her recipe is not the “definitive” Scotch pancake, they’re a close match loved by her family.


For 20 pancakes:

  • 175g plain flour
  • 75g self-raising flour
  • 75g caster sugar
  • Half a teaspoon of baking soda
  • Two teaspoons of cooking oil
  • One large egg
  • Two tablespoons golden syrup
  • A pinch of salt
  • 300ml milk

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For the smoothest batter, start by sieving the flour, baking soda, cream of tartar, salt and sugar into a large jug or bowl.

Then, add the oil, egg and sticky golden syrup to create a thick mixture before adding a dash of milk.

Whisk together while gradually adding more milk to loosen the batter, and continue to mix until smooth and lump-free.

This can be done with a hand whisk, electric stick blender, or jug blender. Once the batter has been prepared, place a pan on medium heat with a dash of butter to grease it.

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Janice said: “Think about it as greasing a baking tin rather than frying in a pan then, test a teaspoon of batter to see it is hot enough. The bubbles should start to form after 20 to 30 seconds.

“I use a serving spoon to get the right amount of batter for my pancakes. You can pour from a jug, use a ladle, a cup or other measure. The more batter the bigger the pancake.”

When the bubbles pop in the tip of each pancake, turn it over with a spatula and cook until the underside is brown.

Once cooked, place the cooked pancakes on a tea towel placed on top of a cooling rack and fold the tea towel over the pancakes to keep them soft until all the others are ready.

While Scotch pancakes are best enjoyed warm from the pan, the batter can be made ahead of time and left covered for up to one hour.

Alternatively, they can be made up to three months in advance and stored in the freezer once cooled and cooked.

To store them, ensure each pancake is laid out on a flat tray kept in a bag or box, labelled with a date.

According to the chef, the result of the “really easy” recipe should be “soft, light and slightly sweet” pancakes.

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