Scotch Pancakes Recipe
These soft and delightful scotch pancakes are a perfect sweet treat for breakfast or afternoon tea.
Make the batter for this easy recipe in just 5 minutes and enjoy hot, buttery scotch pancakes every day of the week.
RECIPE INGREDIENTS
Self-raising flour
Pinch salt
Caster sugar
Semi-skimmed milk
Large free-range eggs
Sunflower oil or oil of choice
Garnish: butter, jam, maple syrup, honey, berries or yoghurt
DIRECTIONS ON HOW TO MAKE SCOTCH PANCAKES RECIPE
Sift the flour, salt and sugar into a large bowl. Make a well in the centre. Whisk the milk and eggs together in a jug.
Carefully, pour the egg mixture into the well in the flour and beat well, whisking until it is a smooth, lump-free batter. Add 1 tablespoon of the oil to the batter and mix again until just combined.
Place a non-stick frying pan over a medium heat and carefully wipe with a little of the remaining oil, using a sheet of kitchen paper.
Spoon 2–3 tablespoons of batter into the pan to make a small pancake. Cook in batches of 2–3 depending on the size of the pan.
Cook over a medium heat for 1–1½ minutes until small bubbles appear on the surface. Flip and cook for 1 minute on the other side until puffed up and golden brown.
Transfer the pancakes to a wire rack and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve warm with any of the suggested toppings.
HERE ARE MORE PANCAKE RECIPES YOU CAN ENJOY TOO
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
Self-raising flour
Pinch salt
Caster sugar
Semi-skimmed milk
Large free-range eggs
Sunflower oil or oil of choice
Garnish: butter, jam, maple syrup, honey, berries
Instructions
- Sift the flour, salt and sugar into a large bowl. Make a well in the centre. Whisk the milk and eggs together in a jug.
- Carefully, pour the egg mixture into the well in the flour and beat well, whisking until it is a smooth, lump-free batter. Add 1 tablespoon of the oil to the batter and mix again until just combined.
- Place a non-stick frying pan over a medium heat and carefully wipe with a little of the remaining oil, using a sheet of kitchen paper.
- Spoon 2–3 tablespoons of batter into the pan to make a small pancake. Cook in batches of 2–3 depending on the size of the pan.
- Cook over a medium heat for 1–1½ minutes until small bubbles appear on the surface. Flip and cook for 1 minute on the other side until puffed up and golden brown.
- Transfer the pancakes to a wire rack and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve warm with any of the suggested toppings.
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Ingredients
Self-raising flour
Pinch salt
Caster sugar
Semi-skimmed milk
Large free-range eggs
Sunflower oil or oil of choice
Garnish: butter, jam, maple syrup, honey, berries
Instructions
- Sift the flour, salt and sugar into a large bowl. Make a well in the centre. Whisk the milk and eggs together in a jug.
- Carefully, pour the egg mixture into the well in the flour and beat well, whisking until it is a smooth, lump-free batter. Add 1 tablespoon of the oil to the batter and mix again until just combined.
- Place a non-stick frying pan over a medium heat and carefully wipe with a little of the remaining oil, using a sheet of kitchen paper.
- Spoon 2–3 tablespoons of batter into the pan to make a small pancake. Cook in batches of 2–3 depending on the size of the pan.
- Cook over a medium heat for 1–1½ minutes until small bubbles appear on the surface. Flip and cook for 1 minute on the other side until puffed up and golden brown.
- Transfer the pancakes to a wire rack and cover with a tea towel to keep warm. Repeat until all of the batter is used up. Serve warm with any of the suggested toppings.