Scotch Pancakes (Drop Scones)
Scotch pancakes, also known as drop scones, are fluffy, thick little pancakes traditionally cooked in a frying pan or on a Scottish girdle (griddle). Soft on the inside and lightly golden on the outside, these classic mini pancakes are quick and easy to make at home.
Servings 15
Calories 79kcal
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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 large mixing bowl and make a well in the centre. Crack in the egg.175 g Self Raising Flour, 1 teaspoon Baking Powder, 30 g Golden Caster Sugar, 1 Egg
- Pour in the milk and use a whisk to gently combine everything into a smooth, thick batter. Avoid over-mixing — you want it light and airy.180 ml Milk
- Grate the zest of half a lemon into the batter and stir it through. You can swap for orange zest or leave it out if you prefer. Leave the batter to rest for 10 minutes if you have time.½ Lemon
- Lightly oil a frying pan by soaking a piece of kitchen paper in vegetable oil and wiping the surface. Heat the pan on high for about 1 minute, then reduce to medium. Repeat the oiling between batches to prevent sticking.2 tablespoon Vegetable Oil
- Drop a large spoonful of batter into the pan (or pour from a jug for easier handling). Cook until bubbles start to appear on the surface and the edges look set.
- Flip the pancake and cook for another minute, until golden and cooked through. Transfer to a plate while you cook the rest. Depending on your pan size, you can usually cook 2–3 pancakes at a time.
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.
Nutritional Information (Approximate)
Calories: 79kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 38mg | Potassium: 37mg | Fiber: 1g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
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