Scotch Pancakes
Photo: https://www.carolinescooking.com/scotch-pancakes/
Scotch pancakes, also known as drop scones, are small, thick, and fluffy griddle cakes that are a staple of Scottish cooking. They're made from a simple batter dropped by spoonfuls onto a hot griddle (hence the name "drop scones") and cooked until golden and just set. The result is a tender, lightly sweet pancake that's somewhere between an American pancake and a crumpet.
These little pancakes are traditionally served at breakfast or teatime, piled warm with butter and jam, or simply a drizzle of honey. Despite the name, there's no Scotch whisky involved. "Scotch" here simply refers to their Scottish origins.
Scotch Pancakes (Drop Scones) Recipe
Ingredients (Makes about 10 pancakes)
- All-purpose flour – ¾ cup
- Baking powder – 1 teaspoon
- Salt – a pinch
- Sugar – 1½ tablespoons
- Butter – 2 teaspoons (melted)
- Egg – 1 large
- Milk – ½ cup
- Butter or oil – for the pan
Instructions
Mix the batter
- Combine the dry ingredients (flour, baking powder, salt, sugar) in a bowl and give them a quick stir.
- Add the melted butter, egg, and most of the milk. Mix until smooth, then loosen with the rest of the milk. You're after a thick, dollop-able batter: not runny, not stiff.
Get cooking
- Warm a heavy pan or griddle over medium heat. A little butter in the pan doesn't hurt.
- Spoon the batter in generous rounds (a couple tablespoons each) and leave them alone. When bubbles appear across the surface and the edges look dry, they're ready to flip.
- Flip once, give them another minute on the other side, and that's it. Keep them under a tea towel while you work through the rest.
Serving Suggestions
Eat them warm. Butter is non-negotiable; jam or honey alongside is highly recommended. Clotted cream if you're feeling generous.
| Name_ | Scotch Pancakes |
|---|---|
| Origin_ | 🏴 Scotland |
| Morphology_ | ☰ Flat |
| Flavor_ | sweet |
| Filling_ | none |
| Topping_ | butter, jam, honey |
| Recipe_ | Scotch Pancakes Recipe |
| « All Pancakes_ | |