Posted by: NoCtrlZ | 2011/03/05

Scotch Pancakes

Get ready for Shrove Tuesday with these delicious Scotch Pancakes! I much prefer these thick, sweet pancakes to the more traditional English pancake recipe, which would usually be served with sugar and lemon. I like to make really large ones in my 10″ frying pan and drench them in maple syrup. You can, of course, go for the traditional smaller ones and serve a big stack of them.

Serves 3 (makes around 6 x 10″ pancakes)


  • 250g (8oz) Self-Raising Flour
  • 1 tsp Baking Powder
  • 30g (1oz) Sugar
  • 2 Eggs, beaten
  • 300ml (1/2 pint) Milk
  • 45g (1 1/2 oz) Butter
  • 30g (1oz) Sultanas (optional)
  • Zest of half a lemon (optional)


  1. Put the flour, baking powder and sugar into a bowl. Add the beaten eggs and half of the milk, beating with a wooden spoon until smooth.
  2. Beat in the remaining milk then add the melted butter. At this point you can add in the sultanas and lemon zest, if using. Leave the batter to rest for 5 minutes.
  3. Heat a little oil in a large frying pan (non-stick is best) and drop in large spoonfuls of the batter. Cook for a couple of minutes until the bubbles rise to the surface and the pancakes are golden underneath. Flip over and cook on the other side.
  4. Drain on kitchen paper and serve.


  1. If you like the pancakes really buttery, you can cook them in butter.
  2. I would serve these just with maple syrup. If you don’t have maple syrup, honey, agave nectar or golden syrup are substitutes. Or you could go for butter and jam, bananas, or just anything really!
  3. Try American style – leave out the sultanas and lemon, and serve the pancakes with fresh blueberries/raspberries, then drench with maple syrup.

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