Drop Scones (Scotch Pancakes)
A favourite on Pancake Day, or on any day of the year. Drop Scones (aka. Scotch Pancakes) are delicious little pancakes that are easy to make and even easier to devour! 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…
A favourite on Pancake Day, or on any day of the year. Drop Scones (aka. Scotch Pancakes) are delicious little pancakes that are easy to make and even easier to devour!
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 griddle 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 them 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!
Ingredients for Scottish Drop Scones:
Self-raising Flour
Using self-raising flour as opposed to Plain Flour will help give your Scotch Pancakes a little extra lift, keeping them nice and light.
Pinch of Salt
This works hand-in-hand with the raising agents in the flour, creating a chemical reaction that helps make bubbles in the pancakes, making them rise.
Caster Sugar
These pancakes are definitely sweeter than they are savoury! Try swapping the sugar for Golden Caster Sugar for a more caramel-y taste.
Free-range Eggs
The traditional binder ingredient for Drop Scones. I don’t tend to stress too much about the size of eggs in a loaf cake, as long as they’re free-range. For vegan alternatives, see below.
Milk
The moisture in your batter! You can use whatever milk you have to hand, but for extra indulgent pancakes, opt for full-fat milk.
Oil
A little trick from Granny: pop a little oil into your batter before cooking, as it’ll stop the pancakes drying out, and they’ll keep better if you don’t finish eating the batch in one sitting.
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Drop Scones (Scotch Pancakes)
EQUIPMENT
- Griddle Pan (or frying pan)
INGREDIENTS
- 220 g Self-raising Flour
- Pinch Salt
- 50 g Caster Sugar
- 2 Free-range Eggs
- 280 ml Milk
- 1 tbsp 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 gridle.
- 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.
Video
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
What’s up to every body, it’s my first visit of tnis blog;
this weblog contains awesome and trly excellent
materioal foor readers.
Wholeheartedly agree!
Hi, 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
These 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!
My first attempt at drop scones was very good but the recipe given made 14 good sized scones, I think I may halve the amounts next time.!
I think this is an American recipe as we would never put oil in the pancakes in Scotland and also two eggs are too many the traditional Scottish recipe is is 200g of self-raising flour a pinch of baking powder, a tablespoon of golden syrup, 25 grams of caster sugar , only one egg with milk making up the food required and the batter should drop off the spoon not run of the spoon and you’ll get perfect pancakes
How much milk would you use?
In case you’re still wondering, the amount of milk tends to be minimal. Sometimes it’s not even required bit normally I put a “splash” which I figure is about a couple of tablespoons. You’re going for a think consistency. I also tend to make my batter the night before and it thickens in the fridge, then add a “splash” more. For the record, I’m also a Scot and I wouldn’t use golden syrup or baking powder, but also not oil, so each to their own. However I’m gunna give these as shot as they are, that’s half the joy of baking – playing about with the recipes
I’m. Scottish and that’s not how we make them
who says your recipe is traditional. definately no syrup. can’t imagine anyone hadd that years ago
She just made the suggestion, you can choose to ignore it if you want. The recipes perfect, very similar to the dropped scone recipe my Granny used, and I needed exact amounts. Print your own recipe if you want, just don’t hijack anothers recipe, thats very rude. And if yours is so great, why are you even here?
Well said!
Agreed
Rightly said I completely agree with you.
Stella,
Excellent comment.
Some people just like to complain.
Hi Dot how much milk do you need for this recipe you put please
I’ve also thought some of the recipes read a bit different from traditional (I’m 77) I first tried baking with granny gingerbread recipe n husband said best ever. I agree. These recipes are foolproof
The oil is only there as a suggestion to increase the longevity of the scones if not all eaten in one sitting – granny says it helps retain the moisture.