Scotch pancakes are also known as ‘drop’ or ‘dropped scones’, because soft dollops of mixture are dropped onto the cooking surface. In Scotland scotch pancakes are generally served at tea time. Usually served with jam and cream or just butter they are quick and simple to make.
100g/4oz Self Raising Flour
50g/2oz Caster Sugar
A pinch of salt
4 tbsp Milk
Place all the dry ingredients in a bowl mix everything together well, add the egg and gradually add the milk whisking the mixture together to make a batter (if it’s too thick add a little more milk) The batter should be a double cream like consistency.
Heat a bake stone, griddle or non stick frying pan over a medium heat and brush with a little oil.
Add large spoonfuls of the mixture to the pan and cook for 1-2 minutes until small bubbles appear on the surface, when these bubbles appear turn the pancake over and cook for a further 1-2 minutes until golden brown.
Transfer to a plate and serve with a topping of your choice, I like them with butter and Scottish Raspberry Jam!