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Scotch Pancakes

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Cooking time

Prep: 5 minutes Cook: 25 minutes

Skill level



12 Coaster sized pancakes

Simple to make Scotch pancakes. Slightly more dense than American ones but much sweeter!

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  • 100g Caster sugar
  • 200g Self-raising flour
  • 2 eggs
  • Few splashes of milk


  1. Add the flour and sugar to the bowl (for best results, use sieve).

  2. Add the eggs to the flour/sugar mix and whisk. You will now have a floury, dry, lumpy mixture.

  3. 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.

  4. Oil the pan using a brush. Don't just pour oil into the pan.

  5. 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.

  6. 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.

Comments, questions and tips

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30th Sep, 2017
Too sweet for me and instructions rely on you knowing the right consistency, a guidance as to size of eggs would also be helpful.
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