Scotch pancakes are a real brunch staple. They are slightly more risen than a crêpe but with different ingredients than a classic American pancake.
While American pancakes do tend to be more savoury, they're often made with melted butter in the batter mixture to round out the flavour. Whereas scotch pancakes are slightly sweeter and they use sugar instead of butter. Our recipe for scotch pancakes has got to be one of the best. It uses five ingredients to create a pancake recipe that works perfectly with any topping. While we've gone for maple syrup and a scattering of nuts in our recipe, you could also add fruit on the top for a delicious twist of flavour.
Ingredients
- 225g self-raising flour
- Pinch salt
- 50g caster sugar
- 2 medium eggs
- Milk - to make up to 300ml with the eggs
- Chopped peanuts
- Maple syrup (optional)
- Butter to serve (optional)
WEIGHT CONVERTER
Method
- Prepare for your pancake recipe by first lightly grease a heavy-based frying pan or flat griddle pan and heat on a medium setting. Sift the flour, salt and sugar together in a bowl.
- Beat the eggs and milk together making sure you have made up the amount to 300ml. Slowly pour the eggs and milk into the flour and beat together until you have a smooth, creamy batter.
- Test the heat of the pan put a teaspoonful of batter onto the pan. If it sizzles and cooks in less than a minute it is ready. Drop tablespoons of the batter onto the pan and smooth with the back of a spoon.
- Cook until bubbles start to appear on the surface of each pancake, this will take about 3 to 4 minutes. Flip the pancakes over and cook until firm and golden.
- Keep the pancakes warm and repeat with the remaining batter. Serve the pancakes hot with chopped nuts and maple syrup poured over and top with a knob of butter.
Top tips for making scotch pancakes
Avoid over-mixing your pancake batter as this can leave you with pancake that are rubbery in texture. Instead, just mix the batter enough until it comes together before pouring it into the pan.
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