Scotch pancake drop scones

    30 min

    This is a family recipe that has been handed down from generation to generation. You must use a heavy bottomed frying pan or really good non stick frying pan.

    45 people made this

    Serves: 4 

    • 225g (8 oz) plain flour
    • 1 teaspoon salt
    • 2 teaspoons cream of tartar
    • 1 teaspoon bicarbonate of soda
    • 1 dessertspoon caster sugar
    • 250ml (8 fl oz) milk
    • 2 eggs
    • 1 dessertspoon golden syrup
    • 1 small knob butter

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Sift the flour into a bowl and add in all other dry ingredients and mix together. Into a jug, measure out the milk and add in the eggs and mix together.
    2. Using a whisk (electronic or hand) mix together the wet and dry mixture. Once this has become a batter like mixture add in the syrup (using a hot spoon heated in boiling water) and continue mixing until thoroughly combined. Leave to stand for 10 to 15 minutes.
    3. Use butter to grease the frying pan. Heat the pan up to a low to medium heat. Pour in enough mixture to the size of pancake that you want. Depending on the size of frying pan and the size of the pancake will determine how many pancakes you can cook at one time. I only do two at one time as my frying pan is not very big.
    4. Once you have poured the pancake mix watch for bubbles to appear on the top. Once the bubbles start to pop and the underside is golden brown flip the pancake. The other side takes a lot less time to cook (less than a minute - depending on how hot the pan is).
    5. Once the pancake is cooked remove to a plate for it to cool. Continue this process until all the pancake mix is used. There should be no need to add more butter to the frying pan unless it starts to stick too much. Enjoy warm with sliced banana and drizzled honey, or cold with butter and jam.

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