If there’s one type of baking I feel I’ve mastered, it’s pancakes! I’ve even joked about writing my own recipe book solely of different pancake recipes. And it all started with these little beauties. Drop Scones, also known as Scotch Pancakes, are something I’ve been baking since my childhood and something that Granny has always been on hand to help perfect. Similar to American Pancakes but way simpler, they make a great treat for breakfast or just for snacking.
We best enjoy Drop Scones for breakfast, straight from the gridle with a little bit of butter on top. They also make great snacks for wee ones, topped with fruit, yoghurt or lashings of jam – our boys can’t get enough of them! Best of all you can even freeze them, popping them in the toaster for a minute or so to bring back to life whenever you fancy one. And if you plan on batch baking some Drop Scones then Granny’s top tip of adding a little oil to the batter is a clever way of stopping them from drying out and tasting stale.
So whatever your preference this Shrove Tuesday, you won’t go wrong with a plate of Drop Scones!
- 220g Self Raising Flour
- Pinch of Salt
- 50g Caster Sugar
- 2 Eggs
- 280ml Milk
- 1 Tbsp of Sunflower/Vegetable Oil
- Sift the flour, salt & sugar into a large bowl.
- Whisk the milk & eggs together in a separate bowl with a fork and gradually add to the dry ingredients whilst mixing on a medium speed. Once combined add the oil and mix until just combined.
- Grease your griddle or frying pan with a little oil. Once hot, spoon a small amount of the batter (around 2 tablespoons) onto the griddle.
- Your pancakes are ready to flip once bubbles have started to pop on top & they appear dry. Using a spatula, flip the pancakes & cook the other side for around a minute or until a golden brown.
- Remove from the heat & enjoy with your topping of choice.