I prefer Scotch Pancakes, also know as Drop Scones, over the large thin crêpe like pancakes that you often see in pancake races. They are smaller, thicker, fluffy little pancakes and I think they taste nicer and are much easier to make.

As with my Easy Homemade Pikelets my electric crêpe maker is ideal for making Scotch Pancakes – if you don’t have one use a griddle or heavy frying pan.

Ingredients you will need to make Scotch Pancakes (Drop Scones)

• 8 ounces / 225 grams / 1 cup self-raising flour self-raising flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1 large egg
• ½ pint full cream milk

Directions

1. Sieve the flour, salt and baking powder into a mixing bowl and stir in the sugar.
2. Beat the egg with the milk in a separate bowl.
3. Pour the egg/milk liquid into the dry ingredients and whisk until smooth.
4. You should have a fairly thick batter.
5. Warm and lightly grease a griddle or heavy frying pan to a medium heat. I use my electric crepe maker set on maximum, but a heavy frying pan is fine.
6. Drop about 2 tablespoons of batter onto your pan and it should spread to form a round about 4 inches / 10 cm in diameter.
7. Repeat this until you have filled your pan with small pancakes. I can get 3-4 on my electric crepe maker.
8. Bubbles will start rising and bursting on the surface of the pancakes.
9. When the surface starts looking dry and most of the bubbles have burst after approximately 2-3 minutes turn the pancakes over. The bottom of the pancake should be golden brown – adjust the heat of the pan up or down if the pancake is too pale or too brown.
10. Cook the pancakes for another 2-3 minutes, then flip over again. If the pancake is golden brown remove and keep warm.If not flip it over and cook a little longer.
11. I keep my pancakes warm wrapped in a clean tea towel on a hot plate, but usually they get eaten as fast as I can make them!

Eating Scotch Pancakes on Shrove Tuesday

In the UK we have eaten pancakes on Shrove Tuesday since the 16th century – the pancakes using up the surplus milk, eggs and fat before Ash Wednesday, the start of Lent when Christians have historically abstained from eating rich foods such as meats, eggs, dairy produce and alcohol.

Scotch Pancakes (Drop Scones)

Recipe by Scones Plus More

0.0 from 0 votes

Course: Breakfast, SnacksDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time for each batch of 4 pancakes

6

minutes

Makes

12

pancakes

Ingredients

• 8 ounces / 225 grams / 1 cup self-raising flour self-raising flour

• ½ teaspoon salt

• 1 teaspoon baking powder

• 1 tablespoon sugar

• 1 large egg

• ½ pint full cream milk

Directions

• Sieve the flour, salt and baking powder into a mixing bowl and stir in the sugar.
• Beat the egg with the milk in a separate bowl.
• Pour the egg/milk liquid into the dry ingredients and whisk until smooth.
• You should have a fairly thick batter.
• Warm and lightly grease a griddle or heavy frying pan to a medium heat. I use my electric crêpe maker set on maximum, but a heavy frying pan is fine.
• Drop about 2 tablespoons of batter onto your pan and it should spread to form a round about 4 inches / 10 cm in diameter.
• Repeat this until you have filled your pan with small pancakes. I can get 3-4 on my electric crepe maker.
• Bubbles will start rising and bursting on the surface of the pancakes.
• When the surface starts looking dry and most of the bubbles have burst after approximately 2-3 minutes turn the pancakes over. The bottom of the pancake should be golden brown – adjust the heat of the pan up or down if the pancake is too pale or too brown.
• Cook the pancakes for another 2-3 minutes, then flip over again. If the pancake is golden brown remove and keep warm.If not flip it over and cook a little longer.
• I keep my pancakes warm wrapped in a clean tea towel on a hot plate, but usually they get eaten as fast as I can make them!

Serving suggestions for Scotch Pancakes (Drop Scones)

In my family, blueberry compote and yoghurt is definitely the favourite topping for Scotch Pancakes. Banana, yoghurt and maple syrup is also popular. I like mine with sugar sprinkled on and a squeeze of lemon, whereas my daughter eats hers with butter and honey.

If you have any left they freeze very successfully and can be defrosted quickly in the microwave. When freezing wrap them in parchment paper or foil to keep them separate.

Until next time…

Happy Baking!!

Tanya