This recipe for Scotch Pancakes (also known as drop scones) makes light and fluffy mini pancakes. Serve them stacked high with warm jam and extra fruit. This dish is perfect for breakfast in bed or a served for brunch.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pancakes
- 3⁄4 cups all-purpose flour
- 1⁄2 cup sugar
- 1 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 eggs
- 2 tablespoons milk
In a large bowl mix the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the eggs and the milk.
Make a well in the dry ingredients and pour in the egg mixture. Whisk until smooth, but thick.
Prepare a griddle or frying pan on medium-high heat with a little oil or butter.
scotch pancakes are supposed to be smaller than American pancakes so I use a tablespoon to drop heaping spoonful’s of batter on the pan to form pancakes.
After about 2 or 3 minutes, when bubbles start to appear on the surface, use a spatula to flip them over.
Cook for another minute, until lightly browned.
Remove to a plate and cover with a clean dish towel to keep warm while you cook the rest of the pancakes.
Calories: 73kcal | Carbohydrates: 14g | Protein: 1g | Cholesterol: 27mg | Sodium: 108mg | Potassium: 55mg | Sugar: 8g | Vitamin A: 40IU | Calcium: 23mg | Iron: 0.5mg