Scotch pancakes with sultanas, honey and lemon

    1 hour 30 min

    Seven store cupboard ingredients, 15 minutes to prepare and you have these fluffy, sweet, lovely pancakes ready to make in 2 minutes. Perfect for breakfast, lunch boxes, a snack or even a dessert.

    21 people made this

    Serves: 12 

    • 2 large lemons, zested and juiced
    • 4 tablespoons sultanas
    • 200g self-raising flour
    • 120g sugar (cane, caster or granulated)
    • 2 medium eggs
    • 125ml milk (full fat or semi skimmed)
    • 1 tablespoon honey
    • sunflower or rapeseed oil for frying

    Prep:20min  ›  Cook:10min  ›  Extra time:1hr  ›  Ready in:1hr30min 

    1. Zest and juice the lemons into a bowl. Add some sultanas to the lemon juice and stir well so they are all coated. Leave to one side.
    2. Sift the flour into a bowl and add the sugar.
    3. Beat the eggs, make a well in the flour mixture and add the beaten eggs. Use a balloon whisk or a fork to mix together. It'll be lumpy.
    4. Add the milk and keep whisking into the flour mixture. You don't want it too liquid at this stage.
    5. Add the sultanas with the lemon juice and the zest and whisk again. Add squirts of honey to taste. Add splashes of milk if the batter is too thick.You can either leave the batter to rest or use immediately.
    6. Put a heavy based frying pan (or griddle pan) on to medium heat. Dab oil onto kitchen paper and dab rub over the bottom of the pan.
    7. Pour a dessertspoon of the batter into the pan as a test. A pancake that tiny should take about 40 seconds to cook. Any less means it's too high a temperature. When bubbles appear on the pancake it's time to flip over. Use a palette knife or a silicone spatula to flip it over. Use a ladle for the rest of the batter and cook all pancakes till they have a golden brown colour.

    To serve

    Serve cold as is or buttered, or add a bit of golden or maple syrup, or smother with bananas and cinnamon, or cover in fresh, soft fruit. Or, for a dessert, heat up and add a dollop of vanilla ice cream. You can always add cinnamon or allspice to the sultanas whilst making the batter too.

    Freezing tip

    Excellent for freezing. I make a whole load, put them onto a tray and open freeze them (pop the tray into the freezer). I then put them in batches of 12 into freezer bags. To reheat, thaw in a fridge and either warm them in the microwave for a few seconds, pop them into a non stick frying pan for 30 seconds or, as I usually do, pop them frozen into the toaster. If using the toaster to reheat, bear in mind the smaller the pancake the harder it is to get them out (without turning the whole toaster upside down!).

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    These were soooo good. I made 24 and there were 8 left in an hour, after my OH started on them. Froze them too. Lovely, thx!  -  14 Nov 2014


    Oh yum! Ate six while I was cooking them. So easy, so quick and I took the advice to freeze them. Just popped them in the microwave first thing in the morning. Must try them with bananas.  -  01 Jan 2014