Scotch Pancakes

Scotch pancakes, also known as drop scones, are a beloved Scottish breakfast treat that have been enjoyed for generations. These small, thick, and fluffy pancakes are made from a simple batter of flour, sugar, eggs, and milk, and are traditionally cooked on a griddle or in a frying pan.

Despite their simplicity, Scotch pancakes are incredibly versatile and can be served with a wide range of sweet and savory toppings, making them a favorite among both children and adults. In this ultimate guide, we’ll explore the history of Scotch pancakes, provide a foolproof recipe for making perfect pancakes at home, and share some creative variations and topping ideas to help you take your Scotch pancakes to the next level.

Ingredients

• 225g (1 3/4 cups) self-raising flour
• 2 tablespoons caster sugar (superfine sugar)
• 1/2 teaspoon salt
• 2 large eggs
• 300ml (1 1/4 cups) whole milk
• 1 tablespoon unsalted butter, melted, plus extra for frying
• 1 teaspoon vanilla extract (optional)

Instructions

1. In a large bowl, whisk together the flour, sugar, and salt until well combined.
2. In a separate bowl or jug, beat the eggs, then whisk in the milk, melted butter, and vanilla extract (if using).
3. Make a well in the center of the dry ingredients and pour in the wet mixture. Whisk until you have a smooth, thick batter. Let the batter rest for 10-15 minutes.
4. Heat a large non-stick frying pan or griddle over medium heat. Brush with a little melted butter.
5. For each pancake, drop about 2 tablespoons of batter onto the pan, leaving space between each. Cook for 1-2 minutes until bubbles appear on the surface and the edges look dry and set.
6. Flip the pancakes and cook the other side for 30-60 seconds until golden brown. Adjust the heat if needed so the pancakes don’t brown too quickly.
7. Remove cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat with remaining batter, brushing the pan with more butter as needed.

Serve warm with your favorite toppings, such as butter, jam, honey, syrup, yogurt, or fresh berries.

Tips

• For a lighter texture, separate the eggs and whisk the whites to soft peaks before folding into the batter.
• For a richer flavor, replace some of the milk with buttermilk or yogurt.
• Leftover pancakes can be cooled, wrapped, and refrigerated for up to 3 days or frozen for up to 3 months. Reheat in the toaster or oven before serving.

Variations

• Chocolate Chip Scotch Pancakes: Fold 1/2 cup of chocolate chips into the batter before cooking.
• Blueberry Scotch Pancakes: Fold 1 cup of fresh or frozen blueberries into the batter before cooking.
• Cinnamon Scotch Pancakes: Add 1 teaspoon of ground cinnamon to the dry ingredients.
• Gluten-Free Scotch Pancakes: Replace the self-raising flour with a gluten-free self-raising flour blend.