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Traditional Scotch pancakes a.k.a. drop scones
quick and easy and oh so tasty, these scotch pancakes are perfect any time of day
Ingredients
- 120 g self raising flour
- 1 tbsp caster sugar
- pinch of salt
- 125 ml milk
- 1 large freerange egg
- 1 tsp melted butter
Instructions
- Sift the flour, salt and sugar into a bowl and make a dip in the centre
- whisk the egg with the milk and melted butter and pour into the dry mixture and whisk till you get a smooth batter like double (thick) cream
- heat a heavy based frying pan and lightly grease then remove with kitchen paper so pan is barely greased
- drop large spoonfulls of batter on to the pan and cook till they bubble on top and base is golden (about 2-3 minutes) then flip over and cook on other side
- Remove from pan and keep warm as you cook the rest of the pancakes
Video
Notes
Keep your pancakes warm with baking parchment between them while you make more and more of them.
Always wipe the pan after melting the butter, you barely need any butter for the pancakes to bake.
Nutrition
Calories: 65kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 17mgPotassium: 35mgFiber: 1gSugar: 2gVitamin A: 62IUVitamin C: 1mgCalcium: 19mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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