Drop Scones (Scotch Pancakes)
These traditional drop scones, known as Scotch pancakes, are a quick and satisfying treat. The batter comes together with basic pantry staples and cooks in minutes on a hot pan. Enjoy them warm with optional toppings like butter, maple syrup, and fresh fruit for a comforting start to the day. Perfect for a weekend breakfast or a sweet brunch offering.
Ingredients
- 200g plain flour
- 1/2 tbsp baking powder
- 1/2 tsp fine salt
- 50g golden caster sugar
- 1 medium egg beaten
- 200ml milk
- vegetable oil for cooking
- butter maple syrup and fruit to serve (optional)
Method
- Sift the flour into a mixing bowl, then incorporate the baking powder, sugar and ½ tsp of salt. In a separate jug, combine the beaten egg with the milk, then pour this liquid into the dry ingredients. Whisk for a few minutes to form a thick, smooth batter.
- Place a hot plate or large frying pan over the heat and add a drizzle of oil, spreading it with kitchen paper. Once the pan is hot, spoon 2 tbsp portions of batter to create small pancakes. You should fit about 4-5 in the pan at once.
- Allow the pancakes to cook for 2-3 mins until the edges firm up and bubbles appear in the centre. Turn them over and cook for a further 2-3 minutes until they are golden brown and fully set. Continue with the rest of the batter, adding more oil to the pan as necessary. You can keep finished pancakes warm in a low oven.
- Serve the pancakes with a small pat of butter and a pour of maple syrup, adding some seasonal fruit on the side if desired.
Nutrition (per serving)
Calories92 kcal
Fat3 g
Saturates1 g
Carbs15 g
Sugars4 g
Fibre1 g
Protein3 g
Sodium120 mg
Recipe details
Skill levelEasy
CategoryBreakfast
DietVegetarian
