Scotch Pancakes
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5
6 reviews
Excellent
Scotch Pancakes
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Quick and easy recipe for Scotch Pancakes. Made with simple, basic ingredients of flour, sugar, an egg, milk and a pinch of salt with an optional Corsican twist of orange and chestnut flour. Also known as drop scones, as the batter is so thick it should just drop from a spoon.
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Ingredients
- 125 g (4.5oz/ 1 cup) all-purpose flour or self-raising flour, also known as plain flour
- 2 teaspoon baking powder (omit if using self-raising flour)
- 25 g (1oz/ 3 tbsp) chestnut flour sifted * see NOTES for alternatives
- good pinch salt (fleur de sel)
- 25 g (2 tbsp) caster sugar
- 1 egg organic, large
- 150 ml (4oz/ ⅔ cup) milk whole
- ½ teaspoon orange zest organic (unwaxed, grated
Instructions
- Sift the flour(s), sugar, baking powder and salt in a large bowl.
- Make a well in the centre. Whisk in the egg, orange zest and gradually add in the milk until thick and smooth. Adding one at a time in this order will avoid any lumps in the batter.
- Lightly grease a griddle/pancake pan or heavy frying pan over moderate to high heat.
- Cook in batches. When the pan is hot, drop the equivalent of 4 spoonfuls of the mixture spaced apart and cook for 3 minutes until bubbles rise to the surface.
- Turn the pancakes over and cook for a further 2 minutes.
Notes
- Makes about 18 Scotch pancakes with 350 calories per serving of 3.
- To serve: enjoy freshly made, spread with butter, jam or curd. If not eating straight away, cover with a clean tea towel.
- * Flour: If you can't find chestnut flour, use wholemeal or buckwheat flour for that rustic flavour. If using just plain flour (150g), then use slightly less milk.
- Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
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Overall Rating
5
6 reviews
Excellent
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