Scotch Pancakes Recipe

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5 from 5 votes

Also known as drop scones, these pancakes which originated in Scotland are always a good idea!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: Australian, Scottish

Servings: pancakes

Calories: 75kcal

Author: Libby Hakim

Ingredients

2 cups SR flour (or plain/all purpose flour with 6 teaspoons baking powder)
2 tablespoons caster sugar
1 tablespoon golden syrup (or light corn syrup)
1 cup milk
½ cup cold water
2 eggs

Instructions

Sift flour into a bowl and add sugar.
Add syrup and stir in with a knife.
Beat eggs and add milk and water.
Add to dry ingredients and mix to a batter. Use a whisk but do not overbeat. Instead, just stir until all lumps are removed and you have a smooth batter.
Pour batter into a jug with a pouring spout.
Grease and then heat a heavy-bottomed frying pan.
Pour mixture into pancakes of about 8cm in diameter.
Wait until bubbles form and then flip and cook on the other side for a couple of minutes.
Serve warm with maple syrup and ice cream (or something else equally delicious!)

Notes

Storing:

Once cooked, you can wrap pancakes or store in an airtight container in the fridge and they'll keep for a few days.

Freezing:

You can freeze pancakes (provided you wrap them or place them in a freezer-safe bag) for up to a few months. Thaw before reheating.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

Always:

use fresh eggs
don't overbeat the batter
let the batter rest for at least 5 minutes before cooking pancakes
heat frying pan to a medium heat only
grease pan lightly
flip pancakes when bubbles appear and start bursting
flip only once.

Nutrition

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