Best Scotch Pancakes Or Drop Scones Recipes

DROP SCONES

Steps:

• Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter.
• Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time.
• Cook the pancakes for 2-3 mins until the edges are set, and bubbles rise from the middle. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked ones warm in a low oven, if you like. Add another drizzle of oil to the pan when needed.
• Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.

DROP SCONES: SCOTTISH PANCAKES RECIPE

Steps:

• Sift the flour and baking powder into a mixing bowl.
• Add the salt and sugar and stir together.
• Beat an egg and add with about 100ml of the milk, stirring thoroughly to make a thick batter, and adding extra milk to thin the mixture to the consistency that you want. The thicker it is the thicker your drop scones will be.
• Heat a pan (ideally nonstick) to a medium-hot temperature and put in a drop of vegetable oil or coconut oil to lightly grease it. Once you've initially greased the pan you usually shouldn't need to do so again.
• We use a tablespoon to measure out the mixture into the pan at around 3 to 4 pancakes a time, depending on the size. If you want bigger pancakes then use a 1/4 cup, or freehand pour from a jug.
• Once bubbles form on the surface it's time to flip! Leave for another minute or so in the pan to cook through and remove onto a plate and cover with a tea towel to keep them soft.
• If you're using a tablespoon to measure out the pancakes this mixture will make around 20 10-12cm pancakes.

SCOTCH PANCAKES OR DROP SCONES

Steps:

• Mix or sift the flour, sugar and salt together.
• Make a well/hollow in the flour, then add the egg and milk into it.
• Mix, incorporating the flour from around the well until you have a thick, smooth batter that drops from the spoon like thick cream. (If you want to add any extras, do it now.).
• Heat a frying pan with a little butter or oil, wipe off if there's too much.
• Drop teaspoonfuls of batter into the pan. Leave enough room between them to manouver a fish slice/your preferred pancake turning implement.
• When bubbles appear, turn the pancakes over and cook until lightly browned and no longer battery.
• Serve with butter, jam or honey or anything you fancy.

DROP SCONES OR SCOTCH PANCAKES

Steps:

• Put the flour (and cream of tartar and bicarbonate of soda if using plain flour) into a bowl. (Use a medium-sized saucepan if you don't have a bowl.) Add the egg, and beat it into the flour, gradually adding the milk and beating to make a smooth batter. (Use a hand or electric mixer if you have one, but you get just as good a result using a wooden spoon or fork). The batter will be much thicker than pancake or Yorkshire Pudding batter.
• Heat a clean frying pan, or a griddle (a flat iron pan for baking cakes), over a moderate heat. When it is quite hot, but not burning, grease it lightly with the oil or lard, and drop one tablespoon of the batter at a time onto the pan. Drop the tablespoonfuls so that they fall far enough apart from each other to allow room for each of them to spread slightly. You can probably cook 3-4 pancakes at a time. Cook for 1 1/2-2 minutes, until there are little bubbles on top of the pancakes and the underneath is light brown. Turn them over gently with a knife and cook the other side for a few minutes. Remove them from the pan and place them on a clean cloth, folding it over to keep the scones moist as they cool. Serve with lots of butter, jam, or clotted cream for a treat.