A traditional Scotch pancake, simple to cook and on the table in a matter of minutes. Enjoy them as part of a lazy weekend brunch.
If there is one brunch dish that I cook more than any other, its a traditional Scotch pancake. I’ve made them for years and don’t really need a recipe as it’s simply one of those that are etched into my brain. However they are sweet and therefore not something we eat daily, rather they are a weekend treat. Enjoyed on a lazy weekend when we have more time to languish over breakfast.
As a child my Mum made these on a girdle. That’s a girdle and not a griddle pan. A girdle is a round flat cast iron cooking plate, our one had a cast handle too. My Mum would cook Scotch pancakes, girdle scones and oatcakes on her girdle, they were a real treat. There is nothing better than any one of these items freshly cooked and slathered in butter and homemade jam.
My kids request this quick cook more than any other at a weekend, most often dousing them in maple syrup with a side of bacon, the influence of my blogging buddy Michelle at work here. Where I on the other hand still like them with butter, jam and a cup of tea. This is possibly because growing up we ate these as an afternoon treat, rather than as a breakfast or brunch option. Regardless they have now become a weekend brunch staple in my house, all the better now that my children can make them themselves.
I don’t have a girdle, instead I use a non-stick frying pan. The tricky bit is getting the pan to the right temperature. Put it on high then reduce heat to medium high for cooking. Brush the pan with some butter and pour in a ladle of the pancake batter. Once you see bubbles forming on top, carefully flip it over to cook on the other side.
Don’t be tempted to overload the pan with pancakes, cook one or two at a time. This gives them space to expand and makes it a lot easier when it comes to flipping them over. Once cooked place the pancakes on a plate and wrap in a clean dishtowel to keep warm until you have cooked the remaining pancakes.
If you like pancakes for an alternative why not try out our recipe for Poffertjes – Dutch Pancakes.
Our Dutch mini pancakes (poffertjes) also make a great pancake idea!
Pin for later.
- 100 g self raising flour
- 50 g caster sugar
- pinch salt
- 1 egg
- 15 ml milk
- 20 g butter for greasing pan
- Place the flour, sugar and salt in a large bowl. Add in the egg and milk and beat well to combine into a thick batter. If the batter looks too thick loosen it with a little more milk.
- Heat a non stick frying pan on your hob to a medium-high heat. Brush a little butter in the pan and spoon in a ladle of the pancake batter.
- Once you see bubbles starting to form on top of the pancake gently flip it over to cook the other side.
- Once the pancake has cooked on both sides, remove from the pan.
- Keep the pancakes warm wrapped up in a clean tea towel until ready to serve.