Quick and easy recipe for Scotch Pancakes. Made with simple, basic ingredients of flour, sugar, an egg, milk and a pinch of salt with an optional Corsican twist of orange and chestnut flour. Also known as drop scones, as the batter is so thick it should just drop from a spoon.
2teaspoonbaking powder(omit if using self-raising flour)
25g (1oz/ 3 tbsp)chestnut floursifted * (see notes)
goodpinchsalt(fleur de sel)
25g (2 tbsp)caster sugar
1large eggorganic
150ml (4oz/ ⅔ cup)whole milk
½teaspoongrated orange zestorganic (unwaxed)
Instructions
Sift the flour(s), sugar, baking powder & salt in a large bowl.
Make a well in the centre. Whisk in the egg, orange zest and gradually add in the milk until thick and smooth. Adding one at a time in this order will avoid any lumps in the batter.
Lightly grease a griddle/pancake pan or heavy frying pan over moderate to high heat.
Cook in batches. When the pan is hot, drop the equivalent of 4 spoonfuls of the mixture spaced apart and cook for 3 minutes until bubbles rise to the surface.
Turn the pancakes over and cook for a further 2 minutes.
Notes
Makes about 18 Scotch pancakes with 350 calories per serving of 3.To serve: enjoy freshly made, spread with butter, jam or curd. If not eating straight away, cover with a clean tea towel.* Flour: If not using chestnut flour, use wholemeal flour for a slightly nutty flavour. If using just plain flour (150g), then use slightly less milk.Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
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