Best Scots Crumpets Scottish Pancakes Recipes

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.

SCOTTISH CRUMPETS

Steps:

• 1. In a large bowl, whisk the sugar and egg until thickened and pale in color. Stir in 2/3 cup of the milk until well blended.
• 2. Add the flour, salt, and cream of tartar and blend until smooth.
• 3. Mix the baking soda with the remaining milk and stir into the mixture.
• 4. Heat a greased griddle or heavy, large skillet. Add large spoonfuls of the batter and cook over medium heat until golden brown on the bottom and bubbles are forming and bursting on top, much like pancakes.
• 5. Turn and cook the other side; transfer to paper towels until all are cooked. Serve with butter and/or the jam of your choice.

SCOTTISH CRUMPETS

Steps:

• Beat the egg yolks and blend in the sifted flour, sugar, salt. Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
• Beat the egg whites to the soft peak stage and quickly add to the batter, folding with a knife or metal spoon.
• Heat a lightly greased gridle or a heavy frying pan and pour in large spoonfuls of the batter. Each crumpet should spread thinly to about 4/5" in diameter and you may have to roll/rotate the pan to achieve this.
• When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side (if you are feeling adventurous you could try tossing them). Best eaten when warm.