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! 😉
For the Scotch Pancakes/Drop Scones:
250g self-raising wholemeal flour
a pinch of baking powder
a pinch of salt
25g caster sugar
25g medium eggs
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.
omg your photos are incredible! These have got to be the most beautiful pancakes I have seen :p
Thanks wiffy 😉
I think it's gonna be pancakes for lunch. Thanks for sharing.
<a href:” http://planbeventandcatering.blogspot.com/”… Plan B
I love the name – drop scones! And with that syrup, it's marvellous!
Yeah, first time I heard this too!
Interesting recipe!! I know what I'm having for dinner today:)))
Let me know if you like it 😉
My son loves pancakes, be it thin or thick. Recently I also made quite a lot of pancakes for him. Yours are so lovely and we can have them anytime of the day. 😉
I am a pancakes fan too.. be it sweet or savoury 😉
I am not a fan of pancakes but I do enjoy your gorgeous photos and how petite the pancake looks ;p
My mum used to make these for us, in New Zealand we call them pikelets. Yours are beautiful!
Cool.. there seems to be different names used for pancakes 😉
hmmmnn..I think I'm gonna make myself some drop scones sometime..LOL! love how it sounds…
Yeah, the name sounds really cool!!
My sister and I used to make these all the time for sunday breakfast when we were younger. They are so great cause you can eat as many as you want without looking greedy, cause they are so small!
You are so right! One thing, they are addictive too 😉
gorgeous… mouth watering pancakes:D
Thank you! 😉
I never knew they were also known as drop pancakes! How interesting. Lovely photos – you've managed to get some incredible light despite the horrid weather! 🙂
Thanks Su-yin… during this time of the year, I do have to depend on artificial lighting.. can't trust British weather.. heheh.
Yeah, I only knew about this name for the first time!
Finally a post from you 😛
Lovely pics as usual.. guess what? After seeing your post, i've decided to ditch the diet and will be diving into a sea of pancakes for breakfast in a bit! LOL!
Thanks!! 🙂 hahaha, you are really funny… you are a bit like me.. can't resist food.. hehe 😉
These are too cute, Leemei! Love your use of the blue-red-yellow primary color triangle here. Wish I were having this instead of oatmeal :).
Thanks Xiaolu.. these little pancakes are really to die for… 🙂
I think smaller pancakes are more delicious, as they are not as filling and you can actually enjoy whilst eating, and not feeling bloated after. LOL
And I love the pajama idea!
Oh yes.. the pyjama idea… just imagine a lazy Sunday.. that suits me 😉
Such lovely pancakes! I always thought these had yeast in them. They look delicious, especially with the syrup!