Pancake Day Recipe – The Scotch Pancake
It’s Pancake Day on Tuesday 1st March. Why not try a slightly sweeter twist on the traditional British pancake with this delicious Scotch pancake recipe? Historically, the tradition of making pancakes was intended to use up forbidden foods, including dairy products, oil and eggs before Lent. The Scottish poet Robert Burns described Scotland as a ‘Land o’ Cakes’ and a pancake was a cake cooked on a heated surface. Soft dollops of mixture are gently dropped onto the cooking surface to make Scotch pancakes hence they are also referred to as drop or dropped scones. Scones originated in Scotland and the Scotch pancake is one of its many forms. Scotch pancakes are thicker, smaller, fluffier and sweeter than the traditional British crepe version.
220g self-raising flour
A pinch of salt
50g caster sugar
2 free-range eggs
A small squeeze of golden syrup
Place the flour and sugar in a bowl and add the salt, eggs and syrup.
Whisk in the milk to form a smooth batter.
Heat a frying pan or griddle and gently wipe with some sunflower oil.
Place a round-shaped tablespoon of the batter in the pan on a low heat.
Watch and wait until lots of bubbles form.
Turn and cook for one minute on the other side.
Serve with Nutella or Greek yogurt and fresh fruit with a drizzle of honey.
Recipe kindly supplied by Head Chef Joe Gould at Glenapp Castle