Fridge Friend Recipes
Scotch Pancakes recipe
Soft, small British pancakes, also called drop scones, served warm with butter, jam, or syrup.
20 min · Easy · British Jump to method
Ingredients
- 200 g self-raising flour
- 25 g caster sugar
- 1 egg
- 250 ml milk
- 20 g butter
- 1 pinch salt
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 256 kcal |
| Protein | 7.6 g |
| Carbohydrates | 37.7 g |
| Fat | 7.7 g |
| Saturated fat | 4 g |
| Fibre | 1.1 g |
| Sugar | 7.6 g |
| Sodium | 186 mg |
Why this works
A moderately energy-dense, refined-carbohydrate breakfast item with some protein, but it is relatively low in fibre and not especially low in sugar or saturated fat.
Source of B vitamins and selenium. The egg and fortified flour contribute B vitamins, while the egg also provides selenium, supporting normal energy metabolism and antioxidant defence.
Calcium from milk. Milk adds calcium and some protein, which supports bone health and helps increase the overall nutrient density of the pancakes.
Refined flour and added sugar. Most of the carbohydrate comes from self-raising flour and caster sugar, so this recipe is not high in fibre and may raise blood glucose more quickly.
Method
- Put the self-raising flour, caster sugar and a pinch of salt into a mixing bowl.
Sift or whisk the dry ingredients briefly so the flour is evenly aerated and the sugar and salt are well dispersed, which helps avoid salty or sweet pockets in the finished pancakes.
- Crack in the egg and add the milk gradually, whisking to make a smooth batter.
Add the milk in a steady trickle rather than all at once, whisking just until the batter is smooth and slightly thick; stop as soon as the last lumps disappear so the pancakes stay light, not tough.
- Melt a little butter in a frying pan over a medium heat.
Let the butter foam gently but not brown, which shows the pan is hot enough without being too fierce; if it starts to smoke, take the pan off the heat for a moment.
- Drop spoonfuls of batter into the pan to make small rounds.
Leave a little space between each spoonful so the rounds have room to spread and are easier to flip cleanly without merging together.
- Cook for 1 to 2 minutes until bubbles appear, then turn and cook the other side until golden.
Look for bubbles setting on the surface and the edges turning a shade drier before you turn them; a pale golden underside means the heat is right and the pan is not too hot.
- Repeat with the remaining batter, adding a little more butter as needed.
Wipe out any dark butter bits if they build up, then add only enough fresh butter to give a thin sheen to the pan, as too much will fry the pancakes rather than griddle them.
- Serve warm with butter and your choice of jam or syrup.
Serve them as soon as they are made, or keep them in a low oven under a clean tea towel so they stay soft and do not dry out.
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