My brother and I loved Scotch Pancakes when we were kids, we though that they were that good, we would fight over them. Covered in lashings of butter, they were perfection. I have rekindled this fondness recently by making them for breakfast one Sunday morning. They are very simple and something I wish I had learnt to make ages ago. Toppings can be pretty much what ever you fancy, butter, jam, lemon curd, even go savoury with smoked salmon and cream cheese. If you are going for the savoury option, you could reduce the sugar to 1 teaspoon, or even leave it out totally. Please do experiment and let me know your favourite toppings.
Ingredients (Makes 12)
- 75g Plain flour
- 1/4 teaspoon Salt
- 1 teaspoon Baking powder
- 2 teaspoons Sugar
- 1 Egg separated
- 100ml Milk
- 1 tablespoon of Butter, melted and cooled
Sift the flour, sugar, salt and baking powder into a bowl. Make a well in the flour mixture and add the egg yolk. Using a wooden spoon beat it all together to make a paste. Slowly add the milk and stir until the paste becomes the texture of thick paint. Pour on the melted butter and fold into the batter. Whip the egg white until you get it to the soft peak stage and then also fold into the batter.
Take a large flat based pan and bring to a medium high heat. When it reaches temperature, reduce it to a medium heat, so the pancakes don’t burn. Taking a tablespoon, portion the mixture into the pan, ensuring there is plenty of room between each pancake.
Bubbles will slowly start appearing in the batter and when you have them showing across the whole pancake, they are ready to flip over. This is a bit trial and error at first, but you will soon get used to it.
Cook them for another minute or so after flipping them. Remove them onto a warm plate and cover with a clean tea-towel or place in a very low oven to keep them warm, before you start on the next batch. Serve immediately!