Wednesday, November 11, 2020

Scotch pancakes recipe


Scotch pancakes recipe

Light and fluffy Scottish pancakes (also known as drop scones) are the perfect treat for tea time or an easy breakfast on the weekends. Serve hot or cold, plain or garnished with butter and jam.


  • 2 teaspoons of yeast
  • pinch of salt
  • 1 large egg, beaten
  • 2 tablespoons of granulated sugar
  • 1/4 cup vegetable oil, for cooking
  • 3/4 cup plus 2 tablespoons milk
  • 1 teaspoon of pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 2 tablespoons of butter, melted and cooled
  • honey or maple syrup, to garnish
  • fresh berries, for garnish


First, combine flour, baking powder, cinnamon, sugar and salt in a bowl and mix until combined.

Then, in another bowl, whisk together the egg, milk, vanilla and melted butter.

Pour the egg mixture into the flour mixture and stir just enough to incorporate; do not over mix. The dough should be thick and a bit lumpy; if it is too thick to work, add a little milk. Reserve the dough for 10 minutes.

Heat a heavy-based nonstick skillet over low-medium heat and coat with oil. DO NOT use all of the oil at the same time; pour enough to cover the bottom of the pot.

Place batter, 1/4 cup per crepe, in skillet.

Cook until the first side is golden and the top surface is bubbling.

Flip and continue cooking until golden brown on all sides.

Add more oil as needed.

Serve immediately, drizzled with honey or maple syrup and fresh berries. Happy Cooking Time.