We’re big fans of pancakes in our house, however we hadn’t come across a recipe for Scotch Pancakes before. Hubby thought there may have been a drop of Scotch whisky in them, but – no – they’re completely kid-friendly.
Also known as drop scones, these delicious treats originated in Scotland (as the name suggests) and are somehow even more delicious than any of the other pancake recipes I’ve tried in my various cookbooks.
We baked up a batch, stacked them and then got a little less traditional by adding a generous amount of maple syrup and a little scoop of ice cream. Heaven.
How do you enjoy your pancakes? Just a little butter? Some jam, too? We’d love to hear your ideas in the comments below.
Tips for cooking perfect pancakes
- Let the batter rest for at least 5 minutes before cooking pancakes
- Heat frying pan to a medium heat only
- Grease pan lightly
- Flip pancakes when bubbles appear and start bursting
- Flip only once.
Other Scottish recipes
There are quite a few other Scottish recipes I’ll be adding as I make my way through Nana Ling’s handwritten recipes. I’ve already added this amazing traditional Scottish shortbread recipe and I can’t wait to try her Ginger Beer recipe which comes from Cluny Castle in Scotland.
Nana Ling’s Scotch Pancakes recipe
Keep scrolling for the tested and tweaked version.
- 2 cups plain flour
- 1 cup milk
- 1/2 cup cold water
- 2 eggs
- 2 dessert spoons golden syrup
- 3/4 teaspoon cream of tartar
- 3/4 teaspoon baking powder
- Sift dry ingredients together in a bowl.
- Add golden syrup and stir in with a knife. Then rub into the flour.
- Beat eggs and add milk and water.
- Add to dry ingredients and mix to a batter.
- Pour mixture into a jug with a pouring spot.
- Grease and then heat a heavy-bottomed frying pan.
- Pour mixture into pancakes of about 8cm in diameter.
- Wait until bubbles form and then flip and cook on the other side.
- Serve warm with maple syrup and ice cream (or something else equally delicious!)