Drop Scones (Scotch Pancakes)
These Drop Scones (Scotch Pancakes) are normally enjoyed with a little butter and Jam of some kind, however, they are very versatile, you can have them with a selection of toppings, such as soft fruits, Maple syrup, Golden Syrup or in Spain we use a lot of Caña de las Miel which similar to golden syrup but slightly runnier. If you haven’t seen my Video Tutorial then I suggest you take a look as it will give you a better idea of the method I use when making these delicious little darlings.
To view my Video Tutorial click the photo below
Drop Scones (Scotch Pancakes)
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 110 g Self Raising Flour If using Plain Flour you will need to add 1/2 teaspoon of Baking Powder )NOT baking Soda)
- 30 g White Sugar
- 1 medium Egg
- 120 g Whole Milk
- 1 tbls Vegetable Oil
- 1 Pinch of Salt
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- First mix the egg, sugar and milk together.
- Next mix the flour and salt in another mixing bowl, then add the liquids to the flour and mix well, do not overmix as you will develop the gluten and that tends to made the finished pancakes tough. Just mix until smooth without lumps. For consistency see my video.
- Now add the oil just prior to using the batter, this will make sure if you have any pancakes left over they will still be soft and fluffy.
It's Important you DO NOT leave the batter standing once made as the raising agent will start to work once it's wet and you will not get a good rise when cooking the pancakes.
- Get a heavy frying pan on a medium heat and wipe a piece of kitchen paper on your butter and wipe it round the inside pf the pan.
- Next drop Tablespoons full of batter gently into the pan, giving them a little room to spread.
- don't touch the pancakes until you see bubbles rising to the surface and bursting, when the surface does not look wet any longer then you van flip them over.
- The second side will cook much quicker than the first, only 30 - 40 seconds and they are ready. Remove from pan stack on a warm plate and cover with a dry tea towel, then continue to cook the rest of the batter, I only cook 3 at a time in my large frying pan.
For serving suggestions I recommend you take a look at my Video wher I have several variations.
Category: Baking, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From, Videos
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