Savoury Parmesan and herb drop scones

    30 min

    A fabulous savoury pancake recipe that can be enjoyed almost anytime. Try as a side to a warming bowl of soup, or as a starter with creme fraiche and halved baby plum tomato.

    20 people made this

    Serves: 6 

    • 125g self-raising flour
    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon chopped fresh oregano
    • 1 tablespoon chopped fresh chives
    • 1 egg, beaten
    • 1 tablespoon olive oil
    • 150ml milk
    • 4 teaspoons oil, or as needed

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Combine the flour, Parmesan and herbs in a bowl. Make a well in the centre, then add the egg, olive oil and a bit of the milk. Stir to combine, then add the remaining milk a little at a time, to make a thick, smooth pancake batter.
    2. Heat a heavy frying pan over medium heat and grease it with 1 teaspoon of the oil.
    3. Using a dessertspoon, pour the pancake batter on the pan to make round drop scones (this is easiest if you pour from the tip of the spoon, rather than the side). Don't overcrowd the pan, and cook in batches if needed. Cook for about 2 minutes or until almost set and bubbles are breaking on the surface, and the bottoms are a nice golden brown.
    4. Using a palette knife, turn the pancakes over and cook for a further 1–2 minutes or until golden brown on the other side. Transfer to a warmed dish while you cook the remaining batter. Use additional oil as needed.

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    Reviews in English (2)


    Very easy to make and very easy to eat. I added some garlic granules. I think mine were a bit thin more like a thick savoury pancake, but I folded some pulled chicken into the pancake roll - and tat was very nice so nice I made them again  -  22 Mar 2017


    WOW!! A hit with mu guests! Easy to make and tasty to boot! NOmNomNom  -  24 May 2013