Scotch Pancakes (Drop Scones)
Scotch pancakes (also known as drop scones) are fluffy little pancakes made in a frying pan or traditional girdle. Much easier to make than traditional crêpe style pancakes, scotch pancakes are perfect for Shrove Tuesday, or any day of the week for that matter!
Servings 15
Calories 79kcal
Equipment
- Kitchen Scales
- Measuring Spoons
- Measuring Jug
- Mixing Bowl
- Frying Pan
Ingredients
- 175 g Self Raising Flour
- 1 teaspoon Baking Powder
- 30 g Golden Caster Sugar or use white caster sugar
- 1 Egg
- 180 ml Milk
- ½ Lemon zest only, or use orange zest
- 2 tablespoon Vegetable Oil
Instructions
- Place the flour, baking powder and sugar in a mixing bowl and make a well in the centre. Crack in 1 large egg.175 g Self Raising Flour, 1 teaspoon Baking Powder, 30 g Golden Caster Sugar, 1 Egg
- Add the milk and then use a whisk to gently work the ingredients into a batter.180 ml Milk
- Grate the zest of half a lemon into the batter and give it a stir.½ Lemon
- Soak a piece of kitchen paper or paper towel in vegetable oil and lightly wipe the surface of the pan (do this between every batch of pancakes to prevent them from sticking), place the pan on a high heat for 1 minute.2 tablespoon Vegetable Oil
- Turn down the heat to medium and drop a large dessertspoon of the batter (you might find it easier to put the batter into a jug and pour spoonful's onto the frying pan) and cook until you see bubbles appearing on top of the pancake.
- Flip the pancake over and cook for another minute. Remove to a plate while you cook the rest of the pancakes. You should be able to cook 2 or 3 pancakes at a time, depending on how big your frying pan is.
Notes
Serving: Traditionally scotch pancakes or drop scones were served for afternoon tea with butter and jam. These days they are more likely to be served for breakfast or brunch. My kids enjoy them spread with nutella and mashed banana. Berries and yogurt also make a nice topping for the pancakes, as does my tart and fruity blackcurrant coulis or cinnamon-spiced stewed apples.
Top Tips:
- Make sure your baking powder is fresh and within the best-before date. If your baking powder isn't fresh you risk your pancakes not rising and fluffing up in volume.
- Don't overmix the batter. Overmixing can lead to tough, rubbery pancakes. Mix until just combined and no lumps remain.
- Use a paper towel to oil the pan between batches of pancakes to prevent them from sticking.
- Don't overcrowd the pan. Give each pancake plenty of space in the pan to cook evenly.
- Cook until little bubbles start to form on top of the pancakes. Flip the pancakes over with a palette knife or fish slice and cook for another 1-2 minutes.
- Keep the heat moderate. A moderate heat will ensure that your pancakes cook evenly and don't burn on the outside while still being raw on the inside.
Nutrition Facts
Scotch Pancakes (Drop Scones)
Amount per Serving
Calories
79
% Daily Value*
Fat
3
g
5
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Cholesterol
12
mg
4
%
Sodium
38
mg
2
%
Potassium
37
mg
1
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
36
IU
1
%
Vitamin C
2
mg
2
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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