With Shrove Tuesday fast approaching, it’s time to start dusting off those pancake recipes you may have not pulled out since last year.
It can also be difficult to decide just what type of pancake to make: sweet or savoury, American or French – but one you may not have considered yet is the Scotch pancake, also known as a drop scone.
In her book Fast Cakes: Easy Bakes in Minutes, TV chef Mary Berry shared a recipe for these delicious pancakes that will make a perfect addition to your pancake day dishes.
Drop scones can be paired with the traditional pancake toppings of lemon and honey, fresh berries, or maple syrup, or they can be served alongside eggs and bacon for a tasty breakfast treat.
If following Mary’s recipe, you can serve the pancakes immediately, store in the fridge for two days, or freeze for up to a month.,
Ingredients
- 1¼ cups (6 oz/175g) of self-rising flour
- One tsp of baking powder
- 2½ tbsp (1½ oz/40g) of caster sugar
- One large egg
- ¾ cup (6 oz/180ml) of milk
- A little sunflower oil for greasing
Method
Start preparing the batter by measuring the flour, baking powder, and caster sugar in a mixing bowl. Make a well in the city and add the egg and half the milk, whisking until smooth and thick.
Slowly pour in the rest of the milk while continuing to whisk until the batter reaches the consistency of thick pouring cream.
The place a large non-stick pan over medium heat and grease with the sunflower oil.
Drop teaspoons of the batter onto the hot pan, spacing them apart. Once bubbles appear on the surface, flip and cook for another 30–60 seconds or until golden brown.
Move the cooked scones to a wire rack to keep aside while cooking the rest. Cover with a clean kitchen towel to ensure they remain soft.
Continue cooking the remaining batter. Once finished, just plate up the drop scones and top them with whichever toppings you desire.
Mary’s recipe suggests butter, blueberries, and maple syrup, but it’s completely up to you.
