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Drop Scones/Scotch Pancakes Recipe
These are more like thick pancakes, rather than scones, and are also known as Scotch Pancakes.
They are cooked on a griddle or wide frying pan - so don't need an oven.
They are good warm or at room temperature with butter and honey, golden syrup, maple syrup or jam - or even slices of cheese for the more savoury-toothed.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
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
Sift the flour, baking powder and salt into a big bowl.
Whisk the egg, golden syrup and milk in another bowl until blended.
Pour this mixture over the flour mixture and whisk until smooth.
Leave to stand for 15 minutes.
Heat a griddle or heavy pan over a low heat.
Melt a little of your chosen frying fat on the griddle and smooth it over the surface.
Drop tablespoons of the pancake mixture onto the griddle – spacing them well apart.
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.
Remove them, and smear on a little butter if eating straight away.
Re-oil the pan and continue the procedure until all the mixture has been used.
If making ahead of time, keep the pancakes covered with foil, then stack them in foil (6 high) and reheat in a moderate oven 160C/325F/Gas 3 for 15 minutes.