Scotch Pancakes

These taste best when rustled together on a whim and served with whatever fruits or preserves you have to hand, just dollop generously on top!

Scotch Pancakes

Ingredients

• 225g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp cream of tartar
• 50g granulated sugar
• 30g melted unsalted butter
• 2 eggs
• 235ml buttermilk (whole milk can be used as a substitute)

Method

1. Preheat and lightly grease a griddle pan to a medium/hot temperature on the hob.
2. Sieve together the flour, bicarbonate of soda, cream of tartar and the granulated sugar making sure they are fully combined. In a separate jug whisk together the eggs. Using a large metal spoon, stir the egg and melted butter into the dry ingredients with enough buttermilk to make a batter with the consistency of thick cream. This needs to be done quickly and lightly, making sure not to over beat the mixture. Leave the batter to rest for 30 mins before griddling.
3. When ready to cook and you have lightly greased your griddle pan and heated up your pan to a medium/hot heat, carefully drop the batter onto the griddle making sure to keep them cooking at a steady heat. When you see bubbles starting to form and burst on the surface of the pancake use a palette knife to turn and continue to cook the other side until golden brown, this whole process should take only 4-6 mins. Depending on the size of your griddle pan you can make 2 or 3 at once, making sure to keep the cooked ones fresh by coving them with a cloth to retain the steam until your whole batch is ready to serve.

Tips

• Drop scones are best served straight away but can be stored in an airtight box or tin.
• Drop scones can be frozen for up to 3 months making sure that they are separated during freezing using clingfilm or baking paper.