Scotch Pancakes
Traditional Scotch pancakes, also known as Scottish drop scones. A quick, fail-safe recipe made with simple pantry ingredients, using plain flour or an optional chestnut flour twist. There's no need to let the pancake batter rest.
Equipment
- non-stick crêpe/pancake pan or griddle (Scottish girdle)
Ingredients
- 125 g (4½ oz/ 1 cup) plain/all-purpose flour (or self-raising flour)
- 2 teaspoon baking powder (omit if using self-raising flour)
- 25 g (1oz/ 3 tbsp) chestnut flour OPTIONAL (otherwise more plain flour)
- good pinch salt (fleur de sel)
- 25 g (2 tbsp) caster sugar
- 1 large egg organic
- 150 ml (4oz/ ⅔ cup) whole milk
- ½ teaspoon grated orange zest organic (unwaxed) OPTIONAL
Instructions
- Stir together the dry ingredients in a large bowl: flour(s), sugar, baking powder and salt.
- Make a well in the centre. Whisk in the egg, orange zest (if using) 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 with a little butter.
- Cook in batches. When the pan is very hot, drop the equivalent of a large tablespoon of batter (or use an ice cream scoop, small ladle) and space apart. Cook for 2-3 minutes or until bubbles rise to the whole surface.
- Flip the pancakes over using a spatula or fish slice and cook for about a further minute until golden brown. Transfer the pancakes to a clean tea towel to keep their moisture, as you continue to cook the rest.Repeat as above until all the batter is finished.
Notes
Makes about 18 Scotch pancakes with 350 calories per serving of 3.
To serve: enjoy them freshly made, spread with butter, jam, honey or curd - try with this rhubarb jam, plum jam or orange curd and with berries. Perfect for breakfast, teatime or Shrove Tuesday.
Flour: Scotch pancakes can be made entirely with plain flour (use 150g/5½oz) using slightly less milk. Baking powder provides the lift, while optional chestnut (or wholemeal/buckwheat) flour simply adds flavour.
Storage: Best served fresh on the day. If not serving immediately, keep the pancakes warm in a clean tea towel or in a cool oven between two plates. Otherwise leftover pancakes freeze well once cool. Store in a well-sealed freezer bag or airtight container for up to a month and simply defrost in the toaster.
Nutrition
Calories: 350kcal
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