Traditional Scottish Pancakes

Posted on February 28, 2017 by Emma Nicolson


50g caster sugar
100g plain or self-raising flour 
1 egg
A drop of milk

Prep: 10 minutes
Cook: 20 minutes
Makes: 6 pancakes (approximately)

1. Using a sieve, add the flour and sugar to the bowl.
2. Add an egg and mix it into sugar and flour using a whisk. This will create a floury, dry, lumpy mixture.
3. Smooth this mixture out by whisking in drops of milk. The batter should be relatively thick and smooth batter (about the same consistancy as double cream).

4. Wet a paper towel with vegetable oil and then use this to grease a thick based frying pan / griddle (the thick base is very important). When the frying pan is hot, ladle in some of the batter.
5. The pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown. Remove from pan and re-grease if necessary.

The first pancake is always over or under done, so use it to adjust temperature for the second one. 

These pancakes can be made any size, but it is more difficult to cook bigger pancakes evenly.