I’m sure every family in Scotland has its own recipe for Scotch pancakes (or Scotch drop scones as they are also known). Even The Queen has her favourite!
Scotch pancakes, for those who are not familiar, are just Scottish pancakes! Fear not, they are family-friendly and no alcohol is involved in the making..unless you want there to be, but I’ll leave that entirely in your hands!
These are a great option if you are looking for something a little bit different to the usual crepes or American pancakes on Pancake Day, but these pancakes are also popular in Scottish households as a little luxury all year round to serve for breakfast or enjoy as a light snack with a cup of tea.
I think for comparison’s sake when it comes to Scotch pancakes vs American pancakes, they are very similar in ingredients and method although Scotch pancakes tend to be much smaller.
Scotch pancakes are sweeter, lighter, fluffier and thicker than a lot of other pancakes which is a big part of the reason that they are so loved. But beware, they are also very moreish!
Follow this easy drop scones (Scotch pancakes) pancake recipe!
- 225g self-raising flour
- 65g caster sugar
- 2 medium-size eggs
- 1tsp baking powder
- 200ml milk
- 2tsp maple syrup
- Sunflower oil
- Mixing bowl
- Non-stick frying pan / Pancake griddle
- Small ladle / Dessert spoon
- Add all dry ingredients (self-raising flour, caster sugar, baking powder) to a mixing bowl and make a well in the centre.
- In another bowl, gently beat the eggs and along with the milk, slowly add these to the well created in your dry ingredients, mixing together to form a batter.
I like to use whole milk when making pancakes for a little added luxury in texture and flavour.
You are looking for your batter to be a smooth and thick consistency.
You may not need all of the milk to achieve this.
- Heat your frying pan or griddle on medium heat and grease lightly with some sunflower oil or butter.
Use your ladle or dessert spoon to drop the mixture onto your frying pan.
You want to wait until many little bubbles appear on the surface of your pancake which could take 1-2 minutes and then flip over, cooking for a further 1 minute.
Take this time to practice, perhaps adjust the heat and gain some confidence before attempting to make several at once.
- Place all pancakes on a cooling rack if possible and cover with a clean tea towel to keep soft.
For serving, Scotch pancakes are great slightly heated with some butter and jam or you may like to serve them as I have with some syrup and fruit.
However you like your pancakes, that’s how you should have them. They are there to be enjoyed!
Wrap in tin foil or seal in an airtight container and store in the refrigerator.
Eat within 1-2 days for best taste.