Scotch pancakes (drop scones)

30 minutes


  • 180g of plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 pinch of salt
  • 1 large egg
  • 220ml of milk
  • 1 tbsp of butter, melted
  • vegetable oil

To serve

  • mixed berries
  • crème fraîche
  • honey


Place the dry ingredients in a bowl and make a well in the centre. Add the milk, butter and egg and whisk thoroughly until you have a nice smooth batter. Leave to rest for 20 minutes
Place a large non-stick frying pan over a high heat. Once smoking, add a tablespoon of oil and turn down to a medium heat. Add a large tablespoon of the pancake batter and gently spread into a neat circle with the back of the spoon
Leave to cook for 2–3 minutes, or until nicely browned on the bottom, then flip over and cook for another minute. Keep on a tray in a low oven to keep warm while you cook the rest in batches
The first pancake might stick, but once the pan has settled at the right temperature, the rest will be fine. Add a touch more oil if they begin to stick again
Serve warm with crème fraîche, berries, honey or whatever takes your fancy