These drop scones (Scotch pancakes) are exactly how my Granny used to make them. They are very easy to make and taste so good with butter and jam or golden syrup.
Pancakes. Drop Scones. Scotch Pancakes. Scottish Pancakes. Pikelets.Whatever you want to call them, a decent pancake recipe is always a very useful thing to have in your repertoire.
I know I already have recipes for fluffy American pancakes and blueberry buttermilk pancakes that we all LOVE, but they are not the pancakes I grew up with. Granted, they are similar, but not the same.
When I was little, I would beg my Granny to make these. I used to sit at the kitchen table and watch her make them. Funnily enough, I was never that interested in helping back then – I just wanted to eat them!
I’ve been searching for a Scottish pancake recipe just like the one my Gran used to make for a long time. I had the recipe hastily scribbled down on a piece of paper and lost it some time ago.
After cursing myself for being careless and not writing the recipe down in my good notebook, I searched through my Gran’s old Good Housekeeping cookbooks. But it was to no avail and sadly, my Granny is no longer with us to ask for the recipe.
While reading through “Ma Broon’s Cookbook – for every day and special days” my attention was immediately drawn to the “drop scone” recipe. It was pretty much almost identical to my Gran’s recipe -the ingredients included a pound of flour (450g, or 454g for argument’s sake), bicarbonate of soda, cream of tartar and golden syrup.
I made them straight away. I was immediately transported back to my childhood. They are so incredibly good eaten warm with butter and jam or golden syrup. So simple, but very comforting.
why are they called drop scones?
The name comes from they way the batter is, very simply “dropped” onto the hot cooking surface. Back in the day, a girdle would have been used to make pancakes and (girdle) scones.
ingredient list
keep scrolling to the bottom of the post to find printable recipe card with ingredient amounts and detailed instructions.
- Self Raising Flour. Plain (all purpose) flour can be used instead, but SR flour will give you a lighter, fluffier pancake.
- Bicarbonate of soda.
- Cream of tartar.
- A pinch of fine salt (or table salt)
- Caster sugar or golden syrup.
- 2 large eggs.
- Milk. Whole or semi-skimmed is best. You could also use buttermilk.
- A flavourless oil such as vegetable or sunflower. A drop of oil added to the batter stops the pancakes from drying out quickly.
step by step instructions
Step one – Sieve all of the dry ingredients into a large bowl. If you’re using caster sugar, add it now.
Step two – Make a well in the centre of the ingredients and crack in the eggs, followed by the oil, syrup if using and milk. Whisk well until you have a smooth, bubbly batter that’s neither too thick or too thin. Don’t overwhisk or you’ll activate gluten and the pancakes will be tough
Step three – Place a non stick frying pan on a medium heat. Lightly grease the pan with a little butter or oil and once the pan is nice and hot, pour spoonfuls (or pour from a jug) of batter into the pan.
After 20-25 seconds or so, small bubbles should begin to appear on the surface of the pancake. This indicates that it’s time to turn the pancake. Cook on the other side for 1-2 minutes until golden.
how many pancakes does the batter make?
This recipe will give you approximately 24 Scotch pancakes, depending on how large you make them of course! I like to keep them fairly small so they cook quickly.
can you halve the recipe?
Sure! If you don’t want lots of pancakes, the recipe can be easily halved. But since you can freeze pancakes for another time, why would you want to?
serving suggestions
Scotch pancakes are a perfect treat for any time of day. They are best eaten fresh and warm with butter, jam, golden or maple syrup. They are also pretty good cold!
can you toast pancakes?
Scotch pancakes are perfectly designed for toasting. They just take a minute or two to toast so they are a great on the go snack.
can you reheat pancakes in the microwave?
You can use the microwave to reheat pancakes, but I wouldn’t recommend it. It can give the pancakes a rubbery texture.
You can also reheat pancakes in a warm oven (150C/130Fan) for 5-10 minutes.
freezing
When the pancakes are completely cold, wrap them in cling film and place in a freezer-suitable container. Freeze for up to two months. Defrost the pancakes at room temperature.
INTERESTED IN SEEING MORE SCOTTISH BAKES?
If you enjoyed this recipe, you might like:
- Scottish treacle scones
- Scottish shortbread
- Scottish Tablet
- Empire biscuits
- Scottish Dundee cake
More Scottish recipes to try
- Scottish Cranachan
- Scottish mince and tatties
- Tattie Soup
- Scottish Steak Pie
- Haggis, neeps and tatties pie
- Vegetable Scotch Broth
- Cullen Skink
did you make this recipe?
I would love to hear your thoughts! Leave a comment below and please rate the recipe by clicking on the stars in the recipe card.
Drop Scones (Scotch pancakes)
Yield: Makes 24 pancakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Drop Scones (Scotch pancakes) are very easy to make and so comforting to eat. Best eaten fresh and warm with lashings of butter, jam or golden syrup!
Ingredients
- 450g self raising flour (you can use plain, but self raising gives a fluffier result)
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cream of tartar
- pinch of fine salt
- 2 large eggs, at room temperature
- 50g caster sugar or golden syrup
- 2 tablespoons flavourless oil, such as vegetable or sunflower
- Approximately 300ml whole milk or buttermilk (you might need to add a little more)
Instructions
- Sieve the flour, bicarbonate of soda, cream of tartar and pinch of salt together in a large bowl. If you're using caster sugar instead of syrup, stir it in now.
- Make a well in the centre and crack in the eggs, then add the golden syrup (if using instead of caster sugar), oil and the milk.
- Whisk everything together well, drawing the flour into the liquid until you have a smooth, bubbly batter. If the batter seems quite thick (almost like cake batter) add a little more milk.
- Heat a non stick frying pan on a medium heat. When the pan is starting to become quite hot, lightly grease it with a little butter or oil - you don't need much, so go sparingly.
- Drop a spoonful of batter into the pan. I actually use a 60ml measuring cup, but you could make them smaller if you wish. If the pancake turns very dark golden stright away, the heat is too high. If bubbles start to form after about 20-25 seconds or so and the underside of the pancake is light golden brown, it's just right.
- When bubbles start to form on top of the pancakes, flip them over and cook for a further 1-2 minutes or until golden.
- Wrap the pancakes in a tea towel placed on a wire cooling rack until you're ready to serve.
Notes
This recipe can be easily halved if you don't want 20+ pancakes!
SERVING SUGGESTIONS:
Serve the pancakes fresh and warm with butter, jam, golden or maple syrup.
REHEATING SCOTCH PANCAKES
They are pretty good toasted a day or two after making - not as good as fresh, but I wouldn't turn them down!
FREEZING
The pancakes can be frozen. When they are cold, wrap in cling film and place in a freezer suitable container. Freeze for up to two months. Defrost at room temperature before serving.
REHEATING
The pancakes can be reheated in a warm oven (150C/130F) for 5-10 minutes, although an easier and quicker method is using a toaster!
I wouldn't recommend reheating in a microwave as they can become quite rubbery.
Nutrition Information:
Yield: 24Serving Size: 1
Amount Per Serving:Calories: 115Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 264mgCarbohydrates: 20gFiber: 1gSugar: 5gProtein: 3g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
