Scotch Pancakes or Drop Scones

“These are little pancakes, thicker than the Shove Tuesday, crepe-y ones. Eat hot, or cold the next day. Can add raisins, spices, other fruits to the batter if you like.”
18 pancakes

Ingredients Nutrition


  1. Mix or sift the flour, sugar and salt together.
  2. Make a well/hollow in the flour, then add the egg and milk into it.
  3. Mix, incorporating the flour from around the well until you have a thick, smooth batter that drops from the spoon like thick cream. (If you want to add any extras, do it now.).
  4. Heat a frying pan with a little butter or oil, wipe off if there's too much.
  5. Drop teaspoonfuls of batter into the pan. Leave enough room between them to manouver a fish slice/your preferred pancake turning implement.
  6. When bubbles appear, turn the pancakes over and cook until lightly browned and no longer battery.
  7. Serve with butter, jam or honey or anything you fancy.

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