Also known as drop scones, these pancakes which originated in Scotland are always a good idea!
Servings: 18 pancakes
- 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
- 1/2 cup cold water
- 2 eggs
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!)
Tips for better Scotch Pancakes:
- 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.
Calories: 75kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 13mg | Potassium: 40mg | Fiber: 1g | Sugar: 3g | Vitamin A: 48IU | Calcium: 20mg | Iron: 1mg