Scotch Pancakes
6
15 minutes
Perfect for breakfast, brunch, lunch or an after‑dinner treat, Scotch Pancakes (also known as drop scones) are a firm favourite in the Mellow Yellow Kitchen. This easy recipe makes a thick batter that holds its shape when you ‘drop’ it into the pan, creating light, fluffy little pancakes every time. Enjoy them with your favourite toppings – golden syrup and banana, chocolate and berries, crispy bacon and maple syrup, or simply butter and jam.
Method
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1
In a mixing bowl, tip in your flour, sugar, salt and crack in the egg. Pour in a tiny splash of milk and beat well into a smooth paste. Add your milk a little bit at a time, beating well with each addition until you have a thick, smooth batter.
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2
Heat a frying pan until hot, drizzle in ½ tsp of Mellow Yellow Rapeseed Oil and wipe around the pan using kitchen roll.
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3
Pour in about 2 large tablespoons of batter to form your pancake.
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4
Cook for about 1 minute, or until bubbles start to appear. Flip the pancake over and cook for another minute, or until golden on both sides. Repeat until you have used up all your batter.
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5
Keep the pancakes warm in a very low over whilst you cook the rest and then serve. The choice of toppings are up to you!
Ingredients
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100g self-raising flour
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25g caster sugar
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1 egg
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70ml milk
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Pinch of salt
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Mellow Yellow Rapeseed Oil – About ½ tsp of oil per pancake
