Scotch Pancakes

This recipe is so simple and there are infinite variations for toppings. A quick, cheap and easy snack, dinner or dessert.

Serves 4 people


 

  • 125 grams self-raising flour (or use plain flour & 1 teaspoon baking powder)
  • 25 grams caster sugar
  • 1 egg
  • 150 mL milk

 

  1. Sift the flour into a large bowl. Add the sugar, and make a well in the middle of the mixture.
  2. Add the egg and a little milk, and start stirring them into the flour. Gradually add more milk to make a thick, smooth batter with no lumps.
  3. Heat a griddle or a heavy based frying pan, and brush with a little oil.
  4. Drop tablespoons of the batter, well spaced apart, onto the hot griddle or frying pan. The batter should sizzle as it hits the metal.
  5. Cook over medium heat until bubbles start to appear on the surfaces and the pancakes are golden underneath.
  6. Turn the pancakes over using a knife and fork, and cook until the other sides are golden brown.
  7. Keep the cooked pancakes warm in a clean folded tea towel while you cook the rest.
  8. Serve immediately with toppings of your choice, such as: stewed apple or rhubarb, jam, honey, maple syrup, yoghurt or cream, cottage cheese or ricotta, fresh chopped fruit such as strawberries, raspberries, peaches, bananas…..

Method

  1. Sift the flour into a large bowl. Add the sugar, and make a well in the middle of the mixture.
  2. Add the egg and a little milk, and start stirring them into the flour. Gradually add more milk to make a thick, smooth batter with no lumps.
  3. Heat a griddle or a heavy based frying pan, and brush with a little oil.
  4. Drop tablespoons of the batter, well spaced apart, onto the hot griddle or frying pan. The batter should sizzle as it hits the metal.
  5. Cook over medium heat until bubbles start to appear on the surfaces and the pancakes are golden underneath.
  6. Turn the pancakes over using a knife and fork, and cook until the other sides are golden brown.
  7. Keep the cooked pancakes warm in a clean folded tea towel while you cook the rest.
  8. Serve immediately with toppings of your choice, such as: stewed apple or rhubarb, jam, honey, maple syrup, yoghurt or cream, cottage cheese or ricotta, fresh chopped fruit such as strawberries, raspberries, peaches, bananas…..

Ingredients

 

  • 125 grams self-raising flour (or use plain flour & 1 teaspoon baking powder)
  • 25 grams caster sugar
  • 1 egg
  • 150 mL milk

 


Variations:

  • Mix some plain yoghurt with the milk at stage 2 for a really light pancake.
  • Add dried fruit, blueberries, chopped banana, etc. at stage 2.
  • For savoury pancakes, leave out the sugar and add salt and pepper, grated cheese, paprika, chopped herbs… you decide!
  • Use half wholemeal/half plain flour for a nuttier, healthier pancake.
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