Best Scotch Pancakes Recipes

SCOTCH PANCAKES

Steps:

• Add the dry ingredients to a mixing bowl. Beat the egg and milk into the mixture with a handheld or electric whisk. Heat a non-stick frying pan over a medium heat and add some oil.
• Spoon in a small ladleful of batter to make a pancake about 10cm across. Fry for about 1 min until the edges of the pancake are firm and bubbles have started to appear on the surface. Turn over and fry for another 30 secs till golden on both sides. Serve with your favourite toppings.

SCOTCH PANCAKES

Steps:

• Mix together flour, sugar, cream of tartar, and baking soda in a medium bowl. Add milk and eggs; stir until batter is the consistency of thick cream.
• Heat a nonstick skillet over medium-high heat. Drop batter by spoonfuls into the hot skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

SCOTCH PANCAKES

Steps:

• Add the flour and sugar to the bowl (for best results, use sieve).
• Add the eggs to the flour/sugar mix and whisk. You will now have a floury, dry, lumpy mixture.
• Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick, smooth batter, about the same consistency as thick double cream, so you will not need a lot of milk.
• Oil the pan using a brush. Don't just pour oil into the pan.
• As a rule of thumb the pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes). Remove from pan and re-grease if necessary.
• TIP - Don't make them too big. The bigger the are the harder it is to cook evenly. Keep them hot in the oven at about 110c while you cook in batches.

MUMS 'SCOTCH' PANCAKES

Steps:

• Mix dry ingredients.
• Add beaten eggs and butter or oil.
• Add the milk.
• Put on spoonfuls onto greased hot griddle or frying pan.
• Turn when'bubbles' appear.
• Remove from pan and place on wire racks.

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.