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Scotch Pancakes with butter

Scotch Pancakes

Janice Pattie
Scotch Pancakes are soft, thick and slightly sweet and they are really easy to make on the stovetop with a girdle or pan.
4.87 from 15 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Baking, Snack
Cuisine British, Scottish
Servings 20
Calories 83 kcal

Ingredients
 

  • 175 grams plain flour
  • 75 grams self-raising flour
  • 75 grams caster superfine sugar
  • ½ teaspoon baking soda
  • ¾ teaspoon cream of tartar
  • 2 teaspoon cooking oil
  • 1 large egg
  • 2 tablespoon Golden syrup
  • A pinch of salt
  • 300 millilitres milk approximately

Instructions
 

  • 175 grams plain flour, 75 grams self-raising flour, ½ teaspoon baking soda, ¾ teaspoon cream of tartar, 75 grams caster
    Sift the flours, raising agents, salt and sugar into a large jug or bowl.
  • 2 teaspoon cooking oil, 1 large egg, 2 tablespoon Golden syrup, 300 millilitres milk
    Add the oil, egg and golden syrup to the dry ingredients with a little of the milk.
  • Whisk together, adding more milk as you go until you have a smooth, lump-free bather.
  • You can use an electric whisk or blend the ingredients with a stick blender or in a jug blender.
  • Heat the pan to medium heat. Use a very little butter on a piece of parchment paper or use a butter wrapper, to grease your pan. Think about it as greasing a baking tin rather than frying in a pan.
  • Test a teaspoon of batter to see it is hot enough. The bubbles should start to form after 20 --30 seconds.
  • I use a serving spoon to get the right amount of batter for my pancakes. You can pour from a jug, use a ladle, a cup or other measure. The more batter the bigger the pancake.
  • When the bubbles pop in the tip of your pancake, turn it over with a spatula.
  • Cook for another minute or two until the underside is brown.
  • Place your pancakes on a tea towel placed on a cooling rack, fold the tea towel over the pancakes to keep them soft until all the pancakes are ready.

Notes

  • You can make the batter ahead of time and leave, covered, for up to an hour.
  • Do not overcrowd your pan because you need space to turn them.
  • Pancakes freeze really well for up to 3 months.  Lay them out on a flat tray and place in the freezer, then put them in a bag or box, remember to label them with the date. 

Nutrition

Calories: 83kcalCarbohydrates: 16gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 10mgSodium: 37mgPotassium: 55mgFiber: 1gSugar: 6gVitamin A: 36IUCalcium: 20mgIron: 1mg