DROP SCONES: SCOTTISH PANCAKES RECIPE
Drop Scones, Scottish Pancakes, Scotch Pancakes, or even Pikelets; whatever you call them, these little fluffy circles of deliciousness are easy to make and so tasty to eat for breakfast or as a snack.
Provided by Phil & Sonja
Categories Sweet Recipes
Time 25m
Number Of Ingredients 7
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.
PIKELETS (SCOTTISH PANCAKES)
My Aussie friend uses this recipe as her standard pancake recipe. Pikelets are the Scottish version of the southern British crumpet. They are also great for afternoon teas. Serve with fresh-squeezed lemon juice and sugar, or with butter and jam. I always thought that I had the best pancake recipe in the world until I tried these!
Provided by Deanna Latendresse
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 35m
Yield 5
Number Of Ingredients 6
Steps:
- Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
- Place a skillet over medium heat. Lightly coat the surface of the skillet with butter. Pour 1/8 cup of batter into the skillet. Cook until bubbles begin to appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1 to 2 minutes each side. Reapply butter to the skillet between batches.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 30.3 g, Cholesterol 46.2 mg, Fat 4.3 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 2.3 g, Sodium 425.8 mg, Sugar 11.8 g
SCOTCH PANCAKES
Our simple Scotch pancakes make a quick and easy breakfast that the whole family will love. Serve with butter and maple syrup for the perfect brunch treat
Provided by Member recipe by squiralsquasmosis
Categories Breakfast, Brunch
Time 25m
Yield Makes 10
Number Of Ingredients 8
Steps:
- Add the dry ingredients to a mixing bowl. Beat the egg and milk into the mixture with a handheld or electric whisk. Heat a non-stick frying pan over a medium heat and add some oil.
- Spoon in a small ladleful of batter to make a pancake about 10cm across. Fry for about 1 min until the edges of the pancake are firm and bubbles have started to appear on the surface. Turn over and fry for another 30 secs till golden on both sides. Serve with your favourite toppings.
Nutrition Facts : Calories 121 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
SCOTCH PANCAKES
Simple no-fuss pancake recipe. The cream of tartar makes the pancakes fluffy and not flat. Add a dash of vanilla for a sweeter flavor. Serve with butter, jam, and cream.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Mix together flour, sugar, cream of tartar, and baking soda in a medium bowl. Add milk and eggs; stir until batter is the consistency of thick cream.
- Heat a nonstick skillet over medium-high heat. Drop batter by spoonfuls into the hot skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 70.3 calories, Carbohydrate 12.8 g, Cholesterol 28.1 mg, Fat 1 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 67.2 mg, Sugar 4.7 g
SCOTCH PANCAKES
Simple to make Scotch pancakes. Slightly more dense than American ones but much sweeter!
Provided by richardhanney
Time 30m
Yield Makes 12 Coaster sized pancakes
Number Of Ingredients 4
Steps:
- Add the flour and sugar to the bowl (for best results, use sieve).
- Add the eggs to the flour/sugar mix and whisk. You will now have a floury, dry, lumpy mixture.
- Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick, smooth batter, about the same consistency as thick double cream, so you will not need a lot of milk.
- Oil the pan using a brush. Don't just pour oil into the pan.
- As a rule of thumb the pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes). Remove from pan and re-grease if necessary.
- TIP - Don't make them too big. The bigger the are the harder it is to cook evenly. Keep them hot in the oven at about 110c while you cook in batches.
SCOTTISH PANCAKES (PIKELETS)
Make and share this Scottish Pancakes (Pikelets) recipe from Food.com.
Provided by CJAY8248
Categories Breakfast
Time 35m
Yield 10 pikelets, 5 serving(s)
Number Of Ingredients 6
Steps:
- Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring constantly until smooth.
- Place a skillet over medium heat. Lightly coat with butter.
- Pour 1/8 cup of batter into the skillet. Cook until bubbles appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1-2 minutes on each side. Reapply butter to the skillet between batches.
- Serve with butter and jam.
Nutrition Facts : Calories 185.3, Fat 4.8, SaturatedFat 2.6, Cholesterol 48.4, Sodium 432.9, Carbohydrate 30.3, Fiber 0.7, Sugar 10.1, Protein 5
SCOTS CRUMPETS (SCOTTISH PANCAKES)
These are soft pancake-like or crepe-like fare but made larger and more thinly than pancakes. They can be spread with butter and/or jam and they are traditionally rolled up before eating. The quantities below will make about 16 crumpets. Posted from an online source in response to a recipe request. Cooking time is approximate.
Provided by Molly53
Categories Breakfast
Time 18m
Yield 16 crumpets
Number Of Ingredients 6
Steps:
- Beat the egg yolks and blend in the sifted flour, sugar, salt.
- Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
- Beat the egg whites to the soft peak stage and quickly add to the batter, folding in with a knife or metal spoon.
- Heat a lightly greased griddle or a frying pan; pour in large spoonfuls of the batter when the pan is hot.
- Each crumpet should spread thinly to about 4" to 5" in diameter (you may have to tilt the pan to achieve this).
- When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side.
- Serve warm.
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