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Scotch Pancakes Recipe

A form of drop scone, cooked on a griddle or heavy pan. They are best when eaten warm with maple syrup and a little butter.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians


For about 25 baby pancakes:

230g Plain Flour

- a level teaspoon (4ml)of Salt

- 2 rounded teaspoons (10ml) Baking Powder

- 1 medium Egg

- 2 tablespoons (30ml) Golden Syrup

- 300ml full-fat Milk

- a little beef dripping, lard or butter if need be for frying

Butter and maybe Maple Syrup (or more Golden Syrup) to serve


1. Sift the flour, baking powder and salt into a big bowl.

2. Whisk the egg, golden syrup and milk in another bowl until blended.

3. Pour this mixture over the flour mixture and whisk until smooth.

4. Leave to stand for 15 minutes.

5. Heat a griddle or heavy pan over a low heat.

6. Melt a little of your chosen frying fat on the griddle and smooth it over the surface.

7. Drop tablespoons of the pancake mixture onto the griddle - spacing them well apart.

8. Cook the pancakes for 1-2 minutes or until the surface pits a little - turn the pancakes over with a palette knife and repeat on the other side until the pancake is golden.

9. Remove them, and smear on a little butter if eating straight away.

10. Re-oil the pan and continue the procedure until all the mixture has been used.

11. If making ahead of time, keep the pancakes covered with foil, then stack them in foil (6 high) and reheat in a moderate oven 160

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