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A plate of drop scones (scotch pancakes).
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5 from 6 votes

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!
Course Breakfast
Cuisine British
Keyword drop scones, scotch pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 15
Calories 79kcal
Author Beth Sachs

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.
  • Add the milk and then use a whisk to gently work the ingredients into a batter.
  • Grate the zest of half a lemon into the batter and give it a stir.
  • 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.
  • 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.
  • Use a paper towel to oil the pan between batches of pancakes to prevent them from sticking.
  • 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.
  • Make sure the pan isn't too hot otherwise your pancakes will burn. Turn the heat up high when you are heating the oil, but turn it down to medium heat when you start to cook the pancakes.
 
Freezing: The scotch pancakes can be frozen for up to 3 months. When cooled, place in a freezer-safe container, between layers of non-stick baking paper. Defrost and consume within 24 hours.
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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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