Scotch Pancakes

Having made fresh curds for Yorkshire Curd Tart there is always plenty of

buttermilk left over for making Scotch Pancakes, Buttermilk Scones and so many other lovely treats. I decided to make Scotch Pancakes, with smoked bacon and maple syrup the very next day. You may also come across Scotch Pancakes known as Drop or Dropped Scones, there is very little difference other than the name. Traditionally cooked on a griddle or skillet over an open fire you can quite happily cook them on a hob in a heavy bottomed sauce pan or pancake pan.

Scotch Pancakes

Ingredients for 4-6 pancakes:

120g plain flour
100ml buttermilk (any milk will be ok if you don’t have buttermilk handy)
1 large egg
30g caster sugar
1 teaspoon bicarbonate of soda
pinch of salt
knob of butter to grease the pan

Method:

In a mixing bowl sieve together the flour and bicarbonate of soda.

Add the buttermilk, sugar, egg and salt and beat together with an electric hand whisk.

The mixture will be fairly thick, which is good for high fluffy pancakes.

Heat your pan on the hob over a medium heat and melt the knob of butter. Swirl the butter around so it has grease all over the base of the pan.

Using a ladle pour your first pancake into the centre of the pan. I use just less than a full ladle and get 5-6 pancakes out of this mixture. The mixture should spread but due to it’s thickness not too far.

Air bubbles will appear as the pancake is cooking and it will puff up a little. Flip the pancake over when the underside is golden brown and the pale top side is just set. Cook on the other side until it is also golden brown.

I kept the first few warm by putting them on a plate in a warm oven 60-70c, then served them all together. As it was breakfast time we had them with some rashers of grilled streaky smoked bacon and lashings of maple syrup. The choice of extras is entirely yours. If you want more pancakes simply double the recipe for 8-12.