Scotch Pancakes or Drop Scones
We’ve gone for the classic Scottish version which are thicker and can also be frozen.
Ingredients
- 1/2 tsp white, malt, wine, or cider vinegar
- 150ml milk
- 110g pain flour
- 1/2 tsp bicarbonate of soda
- 2 tbsp sugar
- 1 egg
- 1 tbsp of neutral oil (or melted butter)

Method
Add the vinegar to the milk and set aside for 5 minutes. It will slightly curdle but don’t worry.
Mix flour, bicarb and sugar together in a bowl.
Whisk the egg and oil or butter into the vinegary milk and then add it
to the flour mix. Stir well to make a thick batter.
Heat a non-stick frying pan and dollop 1.5 tbsps of the batter at a time in – aim to cook two or three at a time. Wait until a skin forms on the wet side, it will look like the batter is cooked but not golden, and then flip over using a spatula or palette knife and cook until both sides are golden. Repeat until batter all used up – this should make about 16 of these small pancakes.
Serve with butter and jam or syrup.