Scotch Pancakes

16/10/2012 21:23

Scotch Pancakes, otherwise known as Drop Scones or Griddle cakes.

These little pancakes are very easy to make and easy to flip too! I love to make and enjoy these anytime of the year. They make great little breakfast treats. Lovely buttered and served with a little home-made Jam. Or if you prefer a savoury topping how about some crispy bacon and a drizzle of maple syrup.


125g self-raising flour
pinch salt
50g caster sugar
1 egg
75ml milk
oil for frying

Mix the flour, salt and sugar in a bowl, add the egg and gradually beat in the milk to make a smooth thick batter. Heat the oil in a frying pan and drop a spoonful of the mixture into the pan. Cook until the underside is golden and the top has started to bubble, then flip over and allow other side to brown. Serve with a topping of your choice.


* For lighter Scotch pancakes use the batter immediately, otherwise they won't rise.

* For extra flavour, add a drop of lemon or orange essence to the batter mix.

* It is easier to whisk out lumps from a thick batter so beat the mix really well before adding all of the milk.

* Avoid cooking the pancakes in too much butter or they will be too greasy.

* Pancakes will keep in the fridge for two days.Re-heat them in a pre-heated oven 170C/325F/Gas Mark 3 for around 4 -5 minutes.

* Freeze them, place a piece of greaseproof paper in between each pancake. This will stop them sticking together, then wrap in cling film and freeze.