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
So whatever your preference this Shrove Tuesday, you won’t go wrong with a plate of Drop Scones!
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Drop Scones (Scotch Pancakes)
Ingredients
- 220 g Self Raising Flour
- Pinch of Salt
- 50 g Caster Sugar
- 2 Eggs
- 280 ml Milk
- 1 Tbsp of Sunflower/Vegetable Oil
Instructions
- Sift the flour, salt & sugar into a large bowl.
- Whisk the milk & eggs together in a separate bowl with a fork and then gradually add them to the dry ingredients whilst mixing together. Once combined add the oil and mix again 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.
Ro says
May 4, 2016 at 2:22 pmThese look so lovely and uniform. Brownies, cookies and pancakes are my top three sweets that I have always had a obsession with getting just right. I’ll be halving the batter but trying these for breakfast tomorrow. How many does this recipe make? Thanks!
Deanne says
March 1, 2017 at 5:25 pmHi, Just wanted to say that thanks to pinterest I found your blog and recipe and I have to say we loved it, I’ve blogged about our pancakes and linked back to yourself
Thanks again x
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Jacq says
August 27, 2017 at 6:05 pmThe first 6 drop scones I made with this recipe were millimetres thick. So stopped and checked recipe against others.. The difference was this one included no Baking Soda. Added 2 tablespoons, gave mixture a quick whisk and tried again. Turned out just fine after that..
Amy says
August 28, 2017 at 11:54 amThanks for your feedback, Jacq. This recipe goes along the lines of traditional Drop Scones, only relying on the raising agents already in Self-raising Flour.
By adding Baking Powder you would certainly get the taller, fluffier pancakes but these would then be along the lines of American Pancakes and not the good old fashioned Drop Scones.
sandra hasan says
October 15, 2017 at 7:39 amI hate the taste of soda in my pancakes
lisa welsh says
June 20, 2018 at 10:46 amOf course you are already aware that there is nothing ‘traditional’ about self-raising flour – it is simply a convenience food comprised of plain flour with additives which include ‘baking powder’ [which itself is a convenience option being a ready-made mix of bicarbonate of soda & acid – if you are being completely traditional you go back to BoS & cream of tartar as you do when you make traditional scones]. The addition of extra baking powder is simply adding a bit more raising agent to what is already in the mix, which as Amy points out will produce higher, fluffier pancakes. But worry not there is nothing un-traditional about adding baking powder or indeed eschewing self-raising flour altogether and going back to basics & using plain flour, BoS & CoT (although it might take a few batches to get the balance right for inexperienced cooks) in fact the product you end up with would be strictly speaking much more good old fashioned drop scones as great granny used to make. :)
Wee Ally says
November 23, 2018 at 11:05 pmTraditional Scottish dropscones have raising agents. This recipe is not traditional at all for dropscones. It’s a pancake recipe.
And while the two are similar they are not the same. Dropscones are a regional pancake most common to Scotland and the regions of England that border it.
Not having a dig. Just wanted to make you aware that pancakes as this recipe makes are not dropscones.
Mary says
February 5, 2019 at 9:54 amWell, what is the recipe for Scottish pancakes? (dropped scones in English)
Lily says
December 22, 2017 at 7:41 pmHello. I can only drink goats milk and so I used that instead of cows milk. Whenever I use goats milk, all the pancakes and recipes I try always come out flat like crepes. Does different milk types affect the thickness of the pancake. Thank you and please reply. Lily
Amy says
December 29, 2017 at 9:15 pmHi Lily. I’ve not tried baking with goats milk personally but I am aware that the composition does differ to that of cows milk. The main factors which could influence a difference in baking recipes is that of the fat and sugar content, which is where a bit of experimenting would come in. If you find that the batter is too thin, perhaps try adding a little less milk, or even a little extra flour and see how you get on.
Ruth Randell says
December 31, 2017 at 8:25 pmI made these scotch pancakes for my new year eve starter. Kids loved them ! Delicious.! Thank you. For your recipe.
Loti says
February 13, 2018 at 9:19 amI struggled to find a pancake recipe for many years, but since finding these I have only used this recipe. I must have used it 20 times by now and every time the pancakes are gorgeous and delicious! Thank you!!
Nicola says
March 13, 2018 at 8:08 pmLove this recipe. I add some vanilla paste for flavour. Makes enough to have them tossed a few days in a row! Used to make these a lot as a teen, Mum never had any (at work) grandparents and inusd to polish them off! Have rgytedcthat wrong with this recipe, several times over. Ned to try some of the other recipes…
Angie Mallia says
March 14, 2018 at 5:48 pmHello from Sunny Malta (in Europe) Amy, does the brand or quality of flour effect the end result of the baking?
Thanks in advance x
Angie says
March 17, 2018 at 6:54 amGood Morning from Malta again. Doing the drop scones as I write. Amazing!!!! XXX
Sallie Stuart says
August 2, 2018 at 5:48 pmLove your recipe, I use gluten free self raising flour for my husband who is a coeliac and they turn out perfectly.
judi poker says
August 31, 2018 at 2:02 amYou really make it appear really easy along with your presentation but I in finding this matter
to be really something that I think I would by no
means understand. It sort of feels too complicated and very
vast for me. I am looking ahead for your subsequent post,
I’ll attempt to get the grasp of it!
Fiona Mac says
October 20, 2018 at 3:04 pmmade these drop scones with rice milk as hubby is on a low potassium diet couldn’t tell the difference and they just disappeared
Rebecca says
February 10, 2019 at 8:57 amI have tried hundreds of scotch pancake recipes and this recipe is by far the most delicious, making moist fluffy pancakes. You have found just the right balance of ingredients and far easier than CoT and baking powder recipes which I find always taste odd. Thank you!
Michael Piper says
March 1, 2019 at 11:40 amMy grandmother used to make these,using a bakestone, only difference is she used to thinly slice a cooking apple into small bits and stir the apple into the mix before cooking, result = magnificent
Kirsten Heding says
April 16, 2019 at 3:24 amI live in Denmark where self-raising flour is not available so my question is very simple :how much baking powder do I need per 100 grams of plain flour?
Your recipes look delicious and I’m looking forward to trying everyone or at least a whole lot of them