Scotch Pancakes
by Nigella. Featured in FEASTIntroduction
When I was a child, we often had Scotch pancakes (out of a packet) when we got home from school. And the thing — for those of you who don't know — about Scotch pancakes is that they are not eaten like pancakes — hot with syrup and a knife and fork — but like toast, spread with butter and jam. I always remember them being on the cold side of lukewarm, but I think warm, though not so hot as to burn your fingers, is what you're aiming for.
For US cup measures, use the toggle at the top of the ingredients list.
When I was a child, we often had Scotch pancakes (out of a packet) when we got home from school. And the thing — for those of you who don't know — about Scotch pancakes is that they are not eaten like pancakes — hot with syrup and a knife and fork — but like toast, spread with butter and jam. I always remember them being on the cold side of lukewarm, but I think warm, though not so hot as to burn your fingers, is what you're aiming for.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: approx. 20 pancakes
- ½ teaspoon white wine vinegar
- 150 millilitres milk
- 110 grams plain flour
- ½ teaspoon bicarbonate of soda
- 1 large egg
- 1 tablespoon vegetable oil
- 1 tablespoon golden syrup
- ½ teaspoon white wine vinegar
- ⅔ cup milk
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- 1 large egg
- 1 tablespoon vegetable oil
- 1 tablespoon golden syrup or light corn syrup
Method
- Put the vinegar into the (preferably room temperature) milk and set aside while you measure out the other ingredients.
- Put the flour into a wide-necked jug or bowl and add the bicarbonate of soda.
- In another jug or bowl add the egg, oil, and then with the oily spoon measure the syrup in and whisk everything together.
- Add the vinegary milk, and then add the jug of wet ingredients to the dry, whisking to a batter.
- Heat a flat griddle or heavy non-stick pan with no oil. Add 1½ tablespoons of batter to make each Scotch pancake, and then when bubbles appear flip them over to make them golden brown on either side.
- Put the vinegar into the (preferably room temperature) milk and set aside while you measure out the other ingredients.
- Put the flour into a wide-necked jug or bowl and add the baking soda.
- In another jug or bowl add the egg, oil, and then with the oily spoon measure the syrup in and whisk everything together.
- Add the vinegary milk, and then add the jug of wet ingredients to the dry, whisking to a batter.
- Heat a flat griddle or heavy non-stick pan with no oil. Add 1½ tablespoons of batter to make each Scotch pancake, and then when bubbles appear flip them over to make them golden brown on either side.
Additional Information
MAKE AHEAD / STORE:
The pancakes are at their best when freshly cooked. Cooked pancakes can be stored in an airtight container in the fridge for up to 3 days. The pancakes can also be frozen in an airtight container, with parchment in between the layers of pancakes, for up to 3 months. Reheat direct from frozen or from the fridge in a microwave in 10-15-second bursts or under a preheated grill (broiler) for 1-2 minutes until piping hot.
MAKE AHEAD / STORE:
The pancakes are at their best when freshly cooked. Cooked pancakes can be stored in an airtight container in the fridge for up to 3 days. The pancakes can also be frozen in an airtight container, with parchment in between the layers of pancakes, for up to 3 months. Reheat direct from frozen or from the fridge in a microwave in 10-15-second bursts or under a preheated grill (broiler) for 1-2 minutes until piping hot.
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Show more commentsYes, in Aotearoa, we'd call them pikelets as well. Yummy as. One of those things you learned to cook from an early age, served with butter and jam
Delicious! We just made them & they are the best we have ever made. We used Nutella on top. Naughty but nice as they say.
Pikelets in Australia too. What a strange name... Would love to know where that came from. Great for afternoon tea!
Scotch pancakes are nothing like crumpets or pikelets (a thinner version of a crumpet), crumpets have strong flour & yeast in them....the texture, taste and appearance are completely different. My mum was Scottish so I know them as drop scones. We'd have them buttered with a nice hot cup of tea or, we'd have them toasted with a cooked breakfast instead of potato cakes.......when we were on holiday at my Gran's we'd have Lorne sausage too (square skinless sausage). ......mmmmm!
Love this recipe..easy,tasty..and as always, when I turn to Nigella for help, as succes :-)
My late mum taught me to make these when I was about eight years old - without the wine vinegar and syrup. We always called them "drop scones", but then she and her side of the family were scots, so Scotch Pancakes would have a different meaning - scotch being an alcoholic drink and the water of life!
I love these scotch pancakes or dropped scones my MIL calls them pikelets she's Welsh......
In South Africa we call them crumpets. I can eat them by the dozen....
In the Netherlands they are called poffertjes. We eat them at de fair when it is in town. There is allways a stand where they bake them on a huge grill.
In New Zealand we call them pikelets - not sure where the name comes from because I called them Scotch pancakes in the UK. Don't buy them in a packet - they are so easy to make. Place on a wire tray as they come out of the pan and cover with a clean tea towel until you are ready to put on the butter/jam/cream etc. Enjoy!