The traditional pancakes for Pancake Day, I guess, are usually the huge American style pancakes or the thin French crepe. The humble Scotch pancake (or drop scone) is often over looked, but is super simple, quick and just as tasty as its counterparts.
Unfortunately they are just as quick to eat!
Yield: 10 – 12 pancakes
Time: 20 minutes, 5 minutes to prepare, 15 minutes to cook (based on batches of three pancakes at a time).
- 120 grams self-raising flour
- 30 grams caster sugar
- 1 egg
- 1/4 pint milk
In a smaller bowl add the milk and the egg and whisk gently.
Pour the egg mixture into the flour and stir (with the whisk) until throughly combined.
In your frying pan add a tiny amount of oil, using a piece of kitchen roll to coat the pan in the oil. Place the pan over a medium heat, and leave to get hot.
To test the heat of your frying pan, use a teaspoon full of the mixture to create a small round pancake. You should let the mixture slide of the spoon, using the back of the spoon to smooth it into a circle – but remember scotch pancakes are meant to be around 3/4 of an inch thick.
Once the batter is starting to bubble flip the pancake onto the other side. The first pancake should take around a minute to cook.
Use the remaining batter and a tablespoon to create larger pancakes. Do them in batches I don’t like having more than three in the pan at any one time.
Leave the pancakes to cool, then smother with butter or jam, or even both!
Happy Pancake Day to you all!