Scotch Pancakes, or ‘Dropped’ Scones

Preparation info
  • Makes


    • Difficulty


Appears in

By Mark Hix

Published 2006

  • About

I thought Annie’s tattie scones good, but her Scotch pancakes were perfect, as if off a production line. That sounds like an insult to her baking skills, but each and every one was perfectly formed off her spoon. Her secret seemed to be the addition of golden syrup to her mix, or maybe that’s the norm and it was her years of experience.


  • 225 g self-raising flour
  • 1 teaspoon baking powder
  • 30 g


Sieve the flour and baking powder into a bowl, then add the sugar. Stir in the syrup, eggs and enough milk to form a thick smooth batter that just drops off the spoon.

Heat a griddle pan, girdle or non-stick frying pan and rub it with a little butter. Drop in spoonfuls of the mixture and cook for 3 minutes until bubbles rise, then turn and cook on the other sides for another 2-3 minutes