Scotch pancakes

These are fluffier than regular pancakes and rather than serving them with syrup like you would regular pancakes, you would serve these like toast, spread with butter and jam. Keep them warm in a tea towel while you cook the entire batch and serve them straight away. 

Scotch pancakes

Serves 4


  • 125g self-raising flour
  • 15g sugar
  • 1 egg
  • 125 ml milk
  • Butter


  1. Put the flour and sugar in a bowl, add the egg and half the milk, and beat with a whisk till smooth. 
  2. Add the remaining milk, and beat until bubbles rise to the surface.
  3. Rub a griddle or frying pan with a wad of kitchen paper and salt.
  4. Wipe clean and then grease very lightly with butter.
  5. Just before cooking the scones, heat the pan until the fat is ‘hazing’, then wipe the surface again with another piece of kitchen paper.
  6. Ladle the batter onto the heated pan in 6 cm (2 ½ inches) rounds well spaced apart. 
  7. When bubbles rise to the surface, turn the scones with a palette knife and cook for another 30 seconds or until turning golden brown.
  8. Place on a cooking rack and cover with a clean tea towel while the rest are being cooked.
  9. As soon as you can, spread with butter and jam and serve at once.

This recipe first appeared on Gourmet Today magazine, February, 2017.

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