Scotch Pancake Recipe

This is a traditional Scottish recipe for scotch pancakes, which are made with flour, eggs, milk, sugar and baking powder. The pancakes are cooked on a griddle or frying pan over medium heat until bubbles appear on the surface of the batter.

Scotch pancakes are a popular breakfast food consisting of layers of cake batter and syrup.

Scottish pancakes are a great meal to prepare for breakfast or to enjoy in the afternoon with a cup of tea. They are fluffy, soft, and delightfully sweet. Scotch pancakes are somewhat sweeter than pancakes made in the United States. They’re known as drop scones in Scotland since the batter is dumped directly onto a skillet or griddle.

They’re a little thicker than other pancakes, but they’re always fluffy and tasty. Scotch pancakes are delicious with a dollop of butter, a smear of jam, or a drizzle of honey. They’re simple to prepare and very tasty!

Scotch Pancakes: How to Make Them

Making Scotch pancakes is comparable to making other kinds of pancakes you’ve tried before. Begin by combining the flour, baking powder, sugar, and salt in a large mixing basin. Set it aside after thoroughly whisking it. In a separate dish, whisk together the egg, milk, and melted butter until smooth. Whisk the egg mixture into the flour mixture until it is barely mixed.

Allow for at least 10 minutes of resting time before heating some oil in a big pan over medium-low heat. Pour 1/4 cup batter per pancake into the pan and cook until golden brown on the bottom and bubbling on top. Cook until the second side of the pancakes is golden brown, then flip them. Place your Scottish pancakes on a platter and top with your preferred toppings. Berries, maple syrup, honey, and powdered sugar are all fantastic choices.

Best Scottish Pancakes Recommendations

Make sure the batter isn’t overmixed.

Scotch pancake batter may be made up to one day ahead of time.

Use gluten-free flour instead of all-purpose flour to make these delicious pancakes gluten-free.

Use non-dairy milk, such as oat milk or almond milk, and a flax egg or applesauce instead of a chicken egg to create vegan drop scones.

While they’re usually served with butter and jam, there are a variety of other delicious options. Spices like cinnamon and nutmeg may be added to the mix. This recipe would also be delicious with banana, oats, pumpkin puree, golden syrup, orange, vanilla, lemon, and other ingredients.

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How to Keep Scottish Pancakes Fresh

Refrigerate your Scotch pancakes for up to 5 days if stored in an airtight container. Warm or room temperature Scotch pancakes are delicious.

Can Scotch Pancakes Be Freezed?

Absolutely! Allow the pancakes to cool completely before freezing them in an airtight container or freezer-safe bag for up to 3 months.

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Instructions

Combine flour, baking powder, sugar, and salt in a large mixing basin.

In a separate dish, whisk together the egg, milk, and melted butter until smooth.

In a separate bowl, whisk together the egg and flour until barely incorporated. Allow for at least 10 minutes of resting time.

In a big pan, heat a little oil over medium-low heat.

1/4 cup batter each pancake is poured into the pan.

Cook until the bottom of the pan is golden brown and the top is bubbling.

Cook until the second side is golden brown, then flip.

Repeat with additional oil until all of the batter has been utilized.

Scotch pancakes may be served hot or cold, depending on your preference. Serve with butter or jam.

Notes

Cook your pancakes in a large non-stick skillet.

Jamie Oliver’s scotch pancakes recipe is a popular breakfast dish. The recipe includes buttermilk, flour, eggs, sugar, and whisky. Reference: scotch pancakes: jamie oliver.

Frequently Asked Questions

Why are my scotch pancakes rubbery?

The pancakes are probably overcooked.

What are Scotch pancakes made of?

Scotch pancakes are made of flour, eggs, and scotch.

Why are they called drop scones?

The name is derived from the fact that they are made by dropping a dough ball of scone dough onto a baking sheet, and then cutting it into squares.

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