Scotch Pancakes, or ‘Dropped’ Scones

Name: Scotch Pancakes, or ‘Dropped’ Scones
Yield: Makes 16—18
Cuisine: British
Ingredients: 2 eggs, beaten; 225 g self-raising flour; fruit compote, cream or fresh berries, to serve (optional); 250-275 ml milk; 1 tablespoon golden syrup; butter for greasing and to serve; 1 teaspoon baking powder; 30 g granulated sugar

Preparation info

Makes
16—18

Difficulty
Easy

Appears in

British Regional Food

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.

Ingredients

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

Europe
United Kingdom
Brunch
Breakfast
Vegetarian
Scotland

Method

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