Traditional Scotch Pancake Recipe (or drop scone)

Posted by True Highlands in Scottish Recipes | 2 comments

My first memories of scotch pancakes, was rolling up at the holiday caravan (after a 10 hour drive) on the Ardnamurchan peninsula and the farmer’s wife taking us into the farmhouse kitchen and feeding us until we burst!

For us townies, the whole process of mixing, whisking and cooking on an Aga was pure Scotland. And even living here for some twenty odd years – it’s still that simple exercise that takes me right back. (Along with the single track roads and midges!)

Scotch Pancakes

This recipe make a large batch of around 24 pancakes, but believe me, they’ll all disappear quickly!  (The Scotch Pancake is smaller and thicker than the larger, thinner style associated with sugar and lemon topping.)

125g (4½ oz) Self-raising flour
125g (4½ oz) Plain flour
1 teaspooon of bicarbonate of soda
1 level tablespoon of sugar/honey/treacle or syrup
2 medium eggs (beaten)
175ml (6fl oz) milk (buttermilk or fresh milk)
2 tablespoons oil
(For a bit of a zing, add a few drops of lemon essence)

To Make:
1. Sieve the flour and make a well in the middle. Add to it the sugar, eggs, vegetable oil and half the milk. Now mix to a thick double cream style consistency, adding more milk if needed

2. Heat a thick based frying pan and grease. The pan needs to be hot but not intense. To test, sprinkle a bit of flour into it and it should turn light brown in a few minutes.

3. Use a small ladle or large spoon to drop some mixture into the pan. It is usually a given that the pancake is ready to turn when it starts to bubble. Flip is over and do the other side. A minute or two eaither side should see the pancake fully cooked.

You are looking for a nice golden brown colour. Expect the first to be a test for the colour and adjust the temperature accordingly.

To Serve:
Pancakes can be served warm or cold with butter and home-made jam (traditional). However, they are very versatile and almost anything goes! Bacon and syrup, strawberries and whipped cream, Nutella or whatever takes your fancy!

Top Tip: Don’t over-work the mixture or your pancake will end up more dense and heavy than light and fluffy!

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Comments (2)
  1. Margaret DeVries says:

    Remember these so well my dad made them on a real iron griddle with butter and /or jam delicious !
    Took me years to eat the AMERICAN version with syrup ! I would squeeze lemon juice on mine ! Everyone thought I was weird !

  2. Carolien Ouwendijk says:

    My dad used to make em on christmas as a dessert, now I’m grown up and do the same thing for my boy. Love them with clotted cream or lemoncurd.

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