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Scotch Pancakes

Scotch pancakes, or drop scones, are light and fluffy treats perfect for breakfasts and brunches, easily made with simple ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Dessert, Scottish
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 225 g plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 pinch salt
Wet Ingredients
  • 1 large egg
  • 300 ml milk
Cooking Ingredients
  • Butter Butter, for cooking Used for frying the pancakes.

Method
 

Preparation
  1. In a large mixing bowl, sift together the plain flour, baking powder, sugar, and a pinch of salt.
  2. Make a well in the center of your dry ingredients. Crack the egg into the well.
  3. Gradually add the milk while whisking the mixture to prevent lumps.
  4. Continue to mix until all ingredients are blended into a thick but pourable batter.
Cooking
  1. Place a frying pan or griddle on medium heat and add a little butter to coat the surface.
  2. For each pancake, pour a small ladle of batter onto the hot pan. Cook for about 2-3 minutes or until bubbles start to appear.
  3. Carefully flip the pancake over and cook for another 2 minutes until golden brown.
  4. Once done, transfer the pancake to a warm plate. Repeat with the remaining batter, adding more butter as needed.
  5. Serve warm with your preferred toppings.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, use the microwave or a pan. For longer storage, freeze in a zip-top bag, separated by parchment paper, for up to a month.