Drop Scones (Scotch Pancakes)
A favourite on Pancake Day, or any day of the year. Drop Scones (aka. Scotch Pancakes) are delicious little pancakes, that are easy to make and even easier to devour!
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Servings: 20 Pancakes
INGREDIENTS
- 220 g Self-raising Flour (see Self-raising Flour note below)
- Pinch Salt
- 50 g Caster Sugar
- 2 Free-range Eggs (at room temperature; see Egg Size note below)
- 280 ml Milk
- 1 tbsp Sunflower/Vegetable Oil
EQUIPMENT
- Griddle Pan (or frying pan)
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.
RECIPE NOTES:
Self-raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 220g (1⅔ cups) plain flour and 3 teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.Tried this recipe?
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