Scotch Pancakes
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
18 pancakes
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Calories
75 kcal
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Course
Dessert
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Cuisine
Australian, Scottish
Scotch Pancakes
Description
The batter combines sifted self-rising flour and sugar, with golden syrup stirred in, followed by beaten eggs mixed with milk and water to create a smooth batter. It is important not to overbeat but ensure lumps are removed. Cooking in a greased, heated heavy-bottomed frying pan, the batter is poured into small 8cm diameter pancakes. When bubbles appear and start to burst on the surface, pancakes are flipped once to cook the other side until golden.
These thick pancakes have a soft, tender inside and a lightly browned outside. They're commonly served warm with maple syrup and ice cream or other preferred toppings. Their modest size makes them ideal for a quick breakfast or brunch treat.
Storage notes advise wrapping cooked pancakes for refrigeration to last a few days or freezing for longer storage. Thaw before reheating. The batter benefits from resting before cooking to ensure better texture. Medium heat and light greasing prevent burning or sticking. Flipping once preserves lightness.
Ingredients
- 2 cups self-rising flour or plain/all purpose flour with 6 teaspoons baking powder
- 2 tablespoons caster sugar
- 1 tablespoon golden syrup (or light corn syrup)
- 1 cup milk
- ½ cup water cold
- 2 egg
Instructions
- Sift flour into a bowl and add sugar.
- Add syrup and stir in with a knife.
- Beat eggs and add milk and water.
- Add to dry ingredients and mix to a batter. Use a whisk but do not overbeat. Instead, just stir until all lumps are removed and you have a smooth batter.
- Pour batter into a jug with a pouring spout.
- Grease and then heat a heavy-bottomed frying pan.
- Pour mixture into pancakes of about 8cm in diameter.
- Wait until bubbles form and then flip and cook on the other side for a couple of minutes.
- Serve warm with maple syrup and ice cream (or something else equally delicious!)
Notes
- Use fresh eggs and do not overbeat batter; stir just until lumps disappear.
- Let batter rest at least 5 minutes before cooking for best texture.
- Cook pancakes on medium heat in a lightly greased heavy-bottom pan.
- Flip pancakes once when bubbles appear and begin to burst on the surface.
- Store cooked pancakes wrapped or in air-tight container in the fridge for a few days.
- Freeze pancakes in freezer bags for up to a few months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18pancakes
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 13mg | 1% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 48IU | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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