This Scotch Pancakes Recipe was recorded by Nana Ling in the early 1940s.
We're big fans of pancakes in our house, however we hadn't come across a recipe for Scotch Pancakes before.
Hubby thought there may have been a drop of Scotch whisky in them, but – no – they're completely kid-friendly.
Also known as drop scones, these delicious treats originated in Scotland. As the name suggests! They are somehow even more delicious than all of the other pancake recipes I've tried in my various cookbooks.
We cooked up a batch, stacked them up, and then got a little less traditional by adding a generous amount of maple syrup and a little scoop of ice cream.
The result?
Heaven.
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The recipe
This recipe is part of Nana Ling's handwritten recipe collection.
I've included a picture of it below, but please keep scrolling for the tested and tweaked version along with lots of tips for success.
Ingredient notes
To make up this recipe, you'll need:
- SR flour (or plain/all purpose flour plus baking powder)
- golden syrup (or light corn syrup)
- sugar
- milk
- cold water
- eggs.
I love whipping up my pancakes in an old-style mixing and pouring jug. Having a pouring spout makes it easier to create perfect circles as you cook off your pancakes.
How to make Scotch Pancakes
Start by sifting the flour into a bowl and then adding the sugar.
Add the syrup and stir in with a knife.
Beat the eggs and add milk and water. Add this to the dry ingredients and mix to a batter.
TIP: Use a whisk but do not overbeat. Instead, just stir until all lumps are removed and you have a smooth batter.
Pour the batter into a jug with a pouring spout.
Next, pull out your heaviest-bottomed frying pan. Grease very lightly and then heat.
Pour the mixture into rounds of about 8cm in diameter. Wait until bubbles form and then flip and cook on the other side for a couple of minutes.
Serve warm with maple syrup and ice cream (or something else equally delicious!)
Top tips for perfect pancakes
To get the best results, keep these tips in mind when cooking up your pancakes:
- use fresh eggs
- don't overbeat the batter
- let the batter rest for about 5 minutes before cooking pancakes
- heat frying pan to a medium heat only
- grease pan lightly
- flip pancakes when bubbles appear and start bursting
- flip only once.
How long will they keep?
If you've got leftovers, wrap them or store in an airtight container in the fridge and they'll keep for a few days.
You can also freeze Scotch Pancakes (provided you wrap them or place them in a freezer-safe bag) for up to a few months. Just make sure you thaw before reheating.
More Scottish recipes
Nana Ling loved her Scottish recipes! Here are a few more:
Scotch Pancakes
Ingredients
- 2 cups SR flour (or plain/all purpose flour with 6 teaspoons baking powder)
- 2 tablespoons caster sugar
- 1 tablespoon golden syrup (or light corn syrup)
- 1 cup milk
- ½ cup cold water
- 2 eggs
Instructions
- Sift flour into a bowl and add sugar.
- Add syrup and stir in with a knife.
- Beat eggs and add milk and water.
- Add to dry ingredients and mix to a batter. Use a whisk but do not overbeat. Instead, just stir until all lumps are removed and you have a smooth batter.
- Pour batter into a jug with a pouring spout.
- Grease and then heat a heavy-bottomed frying pan.
- Pour mixture into pancakes of about 8cm in diameter.
- Wait until bubbles form and then flip and cook on the other side for a couple of minutes.
- Serve warm with maple syrup and ice cream (or something else equally delicious!)
Notes
- use fresh eggs
- don't overbeat the batter
- let the batter rest for at least 5 minutes before cooking pancakes
- heat frying pan to a medium heat only
- grease pan lightly
- flip pancakes when bubbles appear and start bursting
- flip only once.
Jan
Hi Libby. I note that you see pancakes as dessert, but we go further.
My son likes to cook up a large batch if we are home for a weekend lunch and variously enjoy buttered pancakes with peanut butter or ham or cheese or mashed avocado with lemon or with vegemite (of course) and I am a fan of butter and chutney.
After that comes dessert with more pancakes if the batch holds out. Buttered with honey or lemon butter or any jams or marmalades.
If by any chance some are left over, they are frozen and reheated from frozen in a regular pop-up toaster that makes them crispy and thus totally different. Or sometimes if there are only a few, defrost then top with ham and cheese and heat under grill to melt cheese. Yay for pancakes all ways. (I love trying new variations on cooking methods, so love to see what you come up with).
Carolyn
I LOVE your recipes Libby, they are old fashioned and that is my favourite 'food Genre', I'm about to try the potato pancakes over the weekend, yum
Libby Hakim
Hi Carolyn. Hope you enjoyed the pancakes. Plenty more old fashioned recipes to try here at Cooking with Nana Ling. Happy cooking 🙂