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.

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