Scotch Pancakes

Preparation info

  • Makes

    2 dozen

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Ideally these should be cooked on an old-fashioned iron girdle but a heavy cast-iron pan with a good flat base will do just as well. Thoroughly heating the pan is the first step towards success; test with a small spoonful of the mixture before making the pancakes in earnest.


  • 225 g/8 oz plain flour
  • Β½ level teaspoon salt
  • 2 level teaspoons cream of tartar
  • 1 level teaspoon bicarbonate of soda
  • 25 g/1 oz castor sugar
  • 2 teaspoons golden syrup
  • 1 large egg
  • a scant 2 dl/β…“ pint milk


    Sift together the flour, salt, cream of tartar and bicarbonate of soda. Make a well in the centre and add the sugar, syrup and egg. Gradually add the milk, stirring from the centre of the bowl and slowly drawing in the flour from around the sides. Beat to a smooth, thick batter.

    Have the girdle or frying pan well heated. Grease the surface with an oiled paper and drop dessertspoons of the batter mixture on to the hot surface. Cook only a few at a time spacing them well apart. When bubbles start to rise to the surface and the pancakes are brown on the underside, flip them over with a palette knife. Cook for a moment on the second side, then lift from the pan.

    Cook the pancakes in batches, rubbing the pan with an oiled paper each time. As the pancakes are ready place between the folds of a clean teacloth. Serve warm with butter and jam.