Caroline Conran

Scotch pancakes

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Preparation info
  • Makes About

    Twenty-Four

    • Difficulty

      Easy

Appears in
top 1000British Cooking
British Cooking

By Caroline Conran

Published 1978

  • About

Also known as dropscones and pigs’ ears, these thick little pancakes are great favourites with children.

Ingredients

  • 1 egg
  • 425 ml (¾ pint) milk
  • 225

Method

Beat the egg and milk in a bowl. Put the flour in another bowl, make a well in the centre and beat in the milk and egg mixture gradually. Add the rest of the ingredients and beat well.

Heat a large frying pan, or griddle, oil it well with a wodge of kitchen paper soaked in oil and drop on the batter, well spaced, a dessertspoon at a time. Let the little pancakes cook on one side until t