Make Scotch Pancakes
Scotch Pancakes are originally from Scotland and are similar to an American pancake. They cook into fluffy, golden brown pancakes that are good on any morning or even as a nice treat at night. Whether you like bananas, raspberries, or just love pancakes, there are some great recipes you can follow to make amazing Scotch Pancakes from scratch.
Contents
Ingredients
Simple Scotch Pancakes
- 225g (2 cups) plain flour
- 5ml (1 teaspoon) cream of tartar
- 2.5ml (1/2 a teaspoon) Bicarbonate of Soda
- 2.5ml (1/2 a teaspoon) Salt
- 25g butter
- 1 medium-sized egg
- 1/2 pint (1 cup) buttermilk
Scotch Pancakes with Caramelized Bananas
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- dash of fine sea salt
- 1/4 cup buttermilk
- 3 tablespoons and 2 teaspoons cold water, divided
- 2 large eggs
- sunflower oil for frying
- 4 large bananas
- 1/4 cup sugar
- 3 1/2 tablespoons butter
- splash of rum
- vanilla ice cream
Fluffy Scotch Pancakes with Raspberry Compote
- 3 cups all purpose flour
- 5 teaspoons baking powder
- 2 eggs
- 1/3 cup and 1/2 cup sugar, divided
- 1 1/2 cup whole milk
- 2 tablespoons salted butter
Steps
Making Simple Scotch Pancakes
- Gather your ingredients.
- Sift the dry ingredients into a bowl.
- Add the egg. Make a hole in the middle of the dry ingredients with a wooden spoon and then add the egg. Break the yolk.
- Pour in the buttermilk, mixing quickly to make a thick batter. Do not overbeat, as this would develop the gluten in the flour and prevent the pancakes from rising.
- Cook. Drop large dollops on a lightly-greased, hot griddle or heavy frying-pan. Be sure to flip over and cook a few minutes on each side. If you're making a large batch, place the pancakes on an oven-safe plate, and put it in the oven. Add the pancakes to the plate as they finish cooking.
- Serve. Butter, syrup, fresh strawberries or blueberries, whipped cream; the sky is the limit!
- Finished.
Making the Scotch Pancakes with Caramelized Bananas
- Sift the dry ingredients. Combine the flour, baking soda, and salt in a sifter. Sift them into a medium sized bowl. Make sure you get out any lumps.
- Add the wet ingredients. Make a well in the middle of the dry ingredients with a wooden spoon. Crack the eggs and pour them into a separate bowl. Beat them well with a whisk. Pour the egg mixture into the well. Whisk the buttermilk and 3 tablespoons of the cold water in another bowl. Pour half of the buttermilk mixture on top of the eggs in the well.
- Mix the ingredients. Gradually whisk the wet ingredients into the flour mixture by starting in the middle of the well and whisking outward. Continue to whisk until you have a thick but smooth texture. Add the rest of the buttermilk mixture a little at a time, whisking completely every time you add more. Keep whisking until it is lump free and smooth.
- Cook the pancakes. Take a large, heavy bottomed pan and heat 2 tablespoons of sunflower oil. Use a paper towel to grease the entire bottom of the pan evenly. Pour a ladle of the batter for each pancake. Cook 60-90 seconds on one side. It should be golden brown. Flip the pancake and cook another 45-60 seconds on this side. Cook the rest of the pancakes in the same way until you run out of batter.
- The batter should make 10-12 small pancakes.
- Keep them warm in a low heated oven while you make the caramelized bananas.
- Start the bananas and sugar. Cut the bananas into slices length ways. In a heavy, nonstick pan, pour the sugar evenly around the pan and cook on medium heat. Once the sugar has melted, turn the heat to high and cook until it is golden brown.
- Caramelize the bananas. Add the butter to the sugar and stir. Add in the bananas to the mixture and coat them in the caramel. Cook for 1-2 minutes. The bananas should be slightly golden and slightly tender.
- Use a knife to check the bananas.
- If you feel comfortable enough, you can toss the pan slightly to get the bananas covered in the caramel.
- Flambé the bananas. Remove the pan from heat. Pour a generous dash of rum around the pan. Light the pan using a long kitchen match. Put the pan back on the stove. Once the flames subside, stir in the 2 teaspoons of water to help loosen the caramel.
- The flames will be kind of high at first. Watch to make sure you do not get burnt.
- Never pour the rum in while it is over an open flame. If you have an electric stove, you don't have to remove the pan from the heat. You have to if you cook on a gas stove because the rum might splash onto the flame and cause a kitchen fire.
- Serve the pancakes. Take the pancakes out of the oven. Put two pancakes on a each plate and add 3-4 pieces of banana. Scoop a small serving of vanilla ice cream on top of the bananas. Drizzle a spoonful of the caramel mixture from the pan on top of the ice cream. Eat right away while it is still hot.
Cooking the Fluffy Scotch Pancakes with Raspberry Compote
- Make the compote. Pour a small bag of frozen raspberries into a pot. Cook on medium heat until they start to melt. Add in 1/2 cup of sugar and stir. Reduce to low heat. Let the mixture simmer as you start the pancakes, checking it every few minutes.
- Once you notice the compote is syrupy, you can taste test it. If they are too tart, you can add another tablespoon of sugar until it is sweet enough for you. Remove from heat and sit aside when it is done.
- Sift the dry ingredients. Sift the flour and baking powder together in a large bowl. Make sure there are no lumps.
- Combine the ingredients. Crack the eggs in a medium bowl. Pour in the sugar and whisk them together until combined. Then pour in the milk and whisk them all together until combined. Make a well in the middle of the flour mixture. Pour in some of the wet ingredients. Whisk them together. Continue to add the wet ingredients a little at a time, continuing to whisk as you do.
- Add the butter. Melt the butter in a pan. Pour the melted butter into the batter. Stir gently with a spoon until it is combined with the batter.
- Cook the pancakes. Heat a cast iron skillet or griddle pan on medium heat. Coat the pan in nonstick cooking spray or butter. Pour 1/4 cup of the batter into the pan. Cook for 2-3 minutes. You should see bubbles forming on the top of the batter. Flip the pancake and cook for 1 more minute. The pancake should be lightly golden brown on both sides. Then remove it from the pan. Continue with the rest of the batter. Serve with a generous helping of raspberry compote pour on top of the pancakes.
- This batter is made to serve four people.
- While you are cooking the rest of the pancakes, keep the cooked pancakes on a plate in a 200 degree oven to keep them warm.
Tips
- Always melt the butter in the pan, or the pancakes become dry and very soggy.
- Add a little water to your pancake batter if it becomes a little thick after mixing the ingredients together.
- Scotch pancakes, also called drop scones, are best served hot for tea, thickly spread with melting butter and maple syrup or jam.
Warnings
- Be sure that your pan is very hot before dropping the batter, or your pancakes will spread and dry out.
- Because the acid in the buttermilk reacts with the baking soda, these must be cooked as soon as possible after mixing.
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- Make Scotch Scones
- Make Scotch Eggs
