Easy foolproof recipe for delicious homemade Scotch Pancakes by Mary Berry! Just five ingredients and ten minutes for an amazing brunch treat!
Scotch pancakes (short for Scottish pancakes) are similar to drop pancakes or sweetened blini’s. Since you know how much I love pancakes, you can imagine how I feel about ready made pancakes!
They sell them in the UK in most supermarkets and I’ve been a fervent lover of them (along with my little brother) since I was little. The same little brother was kind enough to get me a copy of Mary Berry’s 100 Cakes and Bakes for Christmas, which contains this recipe for homemade Scotch Pancakes by Mary Berry.
- 300g self - raising flour
- 1.5 tsp baking powder
- 60g caster sugar
- 2 large eggs
- 200ml milk
- a little vegetable oil
- To make the pancakes, start by sieving the dry ingredients into a bowl and making a well in the middle and add the egg and milk into the well. Beat well until the mixture has the consistency of thick batter, adding a touch more flour or milk if its needed.
- To cook, heat a large frying pan over a medium heat with a dash of vegetable oil. To make sure I get evenly sized pancakes, I use a third of a cup measure to portion the batter into the pan. You could also use an ice cream soup or large spoon. In the pan, guide the batter into a circle.
- Once bubbles start to appear on the top of the pancakes, they're ready to be flipped!
- Cook the pancakes batch by batch, keeping them warm in a low oven until you're ready to eat them.
They’re especially good with butter, honey, maple syrup, nutella – anything in fact! They’re endlessly customisable too – how awesome would chocolate chip scotch pancakes be? What about lemon scotch pancakes? Yum!
One of my favourite ways of eating these is with blueberry maple syrup! Just heat a handful of blueberries and a few tbsp of maple syrup or honey in a saucepan until the berries start to burst and it all becomes a gorgeous violet colour….
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Whats your favourite pancake flavour / topping combo?