Scotch Pancakes/Drop Scones

Pancakes aren’t just for pancake day! They are so delicious and easy to make and can be served as snacks or for breakfast. Pancake is a thin and flat cake which is made from a batter. The toppings for pancakes vary depending on individual likings, which can be ranged from jam to syrup.

The shape of the pancake can be different too. In Europe itself, there are already a few variations of pancakes. A crêpe, for example, is a French variety of thin pancake cooked on one or both sides in a special crepe pan to achieve a network of fine bubbles.

I recently found out that scotch pancakes are also referred to drop scones or dropped scones. It literally means a flat spongy cake made by dropping a spoonful of batter on a griddle. Scotch pancakes are more like the American pancakes. Instead of being thin and silky like French crêpes, they are fluffy and thick. However, Scotch pancakes are smaller in size.

The basic batter for pancakes contains 3 main ingredients, which are plain flour, eggs, and milk. However, for scotch pancakes contains an ingredient, which is a raising agent such as baking powder or bicarbonate of soda. That explains its fluffiness!

It was a few weeks ago when I was watching Hugh Fearnley-Whittingstall‘s River Cottage Everyday, a cooking program on the TV and discovered this absolutely lovely recipe of drop scones. I think this is a great recipe for a Sunday breakfast, best enjoyed when you are still in your pyjamas! 😉


Scotch Pancakes/Drop Scones

Yield: 20-30


250g self-raising wholemeal flour
a pinch of baking powder
a pinch of salt
25g caster sugar
25g medium eggs
275ml milk
50g butter
a little sunflower oil
To serve: butter, caster sugar, pinch ground cinnamon (optional), jam, honey, fresh or macerated fruit.


1. Sift the flour, baking powder and salt into a large bowl and stir in the sugar. Make a well in the centre and break in the eggs. Pour in about half the milk. Whisk, gently at first, and then as you start to get a thick paste, add more milk and the melted butter. Beat until you get a creamy batter a little thicker than double cream – you might not need all the milk.

2. Put a large, heavy-based frying pan or a flat griddle over a medium/high heat. Add a few drops of oil and rub with a thick wad of kitchen paper to oil the pan very lightly. Pour (or ‘drop’) a scant tablespoon of batter into the pan – to get a disc about the size of a digestive biscuit; you should be able to fit 4 or 5 in the pan.

3. After about a minute, little bubbles will start to appear on the surface of the drop scones. As soon as they cover the surface, flip the scones over with a spatula – be warned, the first batch may stick. Cook the other side for 40-60 seconds or so, then transfer the drop scones to a warm plate and cover them with a clean tea towel so they stay soft – or hand them over to those waiting eagerly to get stuck in.

4. Cook the remaining drop scones in the same way, adjusting the heat level if they start browning too quickly and re-oiling the pan with kitchen paper as necessary.

5. To serve, top with a little butter and sprinkle with some sugar, and a fine dusting of cinnamon, if you like. Or serve buttered and spread with jam, honey or macerated fruit. Eat quickly, while still hot.