Scotch Pancakes Or Drop Scones Recipes

DROP SCONES: SCOTTISH PANCAKES RECIPE

Steps:

• Sift the flour and baking powder into a mixing bowl.
• Add the salt and sugar and stir together.
• Beat an egg and add with about 100ml of the milk, stirring thoroughly to make a thick batter, and adding extra milk to thin the mixture to the consistency that you want. The thicker it is the thicker your drop scones will be.
• Heat a pan (ideally nonstick) to a medium-hot temperature and put in a drop of vegetable oil or coconut oil to lightly grease it. Once you've initially greased the pan you usually shouldn't need to do so again.
• We use a tablespoon to measure out the mixture into the pan at around 3 to 4 pancakes a time, depending on the size. If you want bigger pancakes then use a 1/4 cup, or freehand pour from a jug.
• Once bubbles form on the surface it's time to flip! Leave for another minute or so in the pan to cook through and remove onto a plate and cover with a tea towel to keep them soft.
• If you're using a tablespoon to measure out the pancakes this mixture will make around 20 10-12cm pancakes.

DROP SCONES

Steps:

• Sieve the flour into a bowl, and add the baking powder, sugar and ½ tsp of salt. Whisk the egg and milk together in a jug, then pour into the bowl and whisk for a few minutes until you make a smooth thick batter.
• Add a drizzle of oil to a hot plate or large frying pan, and spread using a piece of kitchen paper. Heat the pan over a medium heat, and once hot, drop 2 tbsp of the batter into the pan to make small pancakes. You will be able to make about 4-5 at a time.
• Cook the pancakes for 2-3 mins until the edges are set, and bubbles rise from the middle. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, keeping the cooked ones warm in a low oven, if you like. Add another drizzle of oil to the pan when needed.
• Top the pancakes with a little butter and a drizzle of maple syrup, alongside some seasonal fruit, if you like.

DROP SCONES (SCOTCH PANCAKES) WITH APPLE AND BLACKBERRY COMPOTE

Steps:

• Add all the ingredients to a small saucepan. Leave it to cook down, stirring often, over low heat. About 20 minutes. The apples should be soft but still have their shape.
• Once the compote is a bubbling sauce turn off the heat and remove the lemon peel. Transfer to a serving dish and set aside until you are ready to use it.
• Sift the flour, baking powder, castor sugar and cinnamon into a large mixing bowl. Add the lemon zest then whisk the dry ingredients together and make a well in the middle.
• Add the egg, vanilla extract and one-third of the milk then start whisking. Slowly drawing the flour from the edges of the bowl.Slowly whisk in the remainder of the milk.Heat a tablespoon of butter in a non-stick pan then carefully whisk that into the batter.
• Heat a little butter in the pan then add 1 or tablespoons of the batter onto the pan. Once you see little bubbles appearing in the pancake flip it and cook for another 2 or 3 minutes or until the drop scones are golden brown and cooked all the way through.
• Serve with a dollop of Greek yoghurt a spoon or two of the compote and a drizzle of honey.

SCOTCH PANCAKES (DROP SCONES)

Steps:

• Measure 125g Self Raising Flour, 2 tbsp Caster Sugar and 0.5 tsp Sea Salt Flakes into a medium mixing bowl and stir to combine.
• Make a well in the centre of the bowl and add 1 Egg.
• Start adding 150ml Skimmed Milk bit by bit whilst whisking the batter to remove all lumps before adding more.
• Continue adding and whisking until all the milk is combined.
• Turn the oven onto a low heat to keep the batches of pancakes warm as you go along.
• Heat a medium frying pan to just smoking point then turn down to a medium heat.
• Add a quarter tsp of 1 tsp Salted Butter to the pan and swirl around until melted.
• Using a tablespoon of batter for each, make 4 piles of batter in the pan, leaving room for each to spread a little. If they spread and touch, it isn't an issue but try to make them not touch for rounder pancakes.
• When little bubbles start to appear on the surface - about a minute, flip each pancake over. Start with the first one you put in the pan and work round in the same order.
• Leave the pancakes for another 30-60 seconds and check the colour underneath. when golden brown, remove from the pan and transfer to a plate in the oven to keep warm.
• Repeat the process until all of the batter is used, there should be circa 16 pancakes made in 4 batches.

DROP SCONES (SCOTCH PANCAKES)

Steps:

• 1. Mix the flour and salt together, then rub in the margarine or butter; add the sugar, and the beaten egg and milk to make a thick batter. Add essence or extract if using. 2. Cook 2 or 3 at a time by dropping spoonfuls of the mixture on a moderately hot, well-greased griddle, or a heavy-based frying pan. 3. Cook until the underside is golden brown and the top is covered with bubbles, about 3 minutes. 4. Turn and brown on the other side. Serve buttered, hot or cold with honey, jam or maple syrup.

MARY BERRY'S DROP SCONES

Steps:

• Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream - you may not need all the milk.
• Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown.
• Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way.
• Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits.

DROP SCONES

Steps:

• 1. Measure the flour, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream. 2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30-60 seconds or until lightly golden brown on both sides. 3. Use the palette knife to lift the scones on to a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue more scones in the same way with the remaining, adding a splash more oil if the pan gets too dry. 4. Serve at once spread with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits. Cook time: 2-3 minutes per batch. Prepare Ahead: Can be made up to 6 hours ahead and reheated to serve. Arrange in a single layer on a baking tray, cover tightly with foil and warm through in a moderate oven for about 10 minutes. Freeze: The drop scones freeze well (see tip); defrost and warm through as above. Mary's Classic Tip: * Before freezing the drop pancakes, wrap them in greaseproof paper and pack in a freezer-proof container to prevent them getting damaged edges.