Scottish pancakes originate from Scotland and are similar to American pancakes. The pancakes are soft and golden brown making them perfect for breakfast or an evening snack. Whether you like bananas, raspberries, or just pancakes, here are some recipes you can follow to make Scottish pancakes from scratch.
Ingredients
Simple Scottish Pancakes
- 225 grams of wheat flour
- 5 ml (1 teaspoon) cream of tartar
- 2.5 ml (1/2 teaspoon) baking soda
- 2.5 ml (1/2 teaspoon) salt
- 25 grams of butter
- 1 medium egg
- 1 cup buttermilk
Scottish Pancakes with Caramelized Bananas
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- pinch of fine sea salt
- 1/4 cup buttermilk
- 3 tablespoons and 2 teaspoons of cold water, set aside
- 2 large eggs
- sunflower seed oil for frying
- 4 large bananas
- 1/4 cup sugar
- 3 1/2 tablespoons butter
- a splash of rum
- vanilla ice cream
Soft Scottish Pancakes with Compote Raspberry
- 3 cups all-purpose flour
- 5 teaspoons of baking powder
- 2 eggs
- 1/3 cup and 1/2 cup sugar, set aside
- 1 1/2 cups milk
- 2 tablespoons salted butter
Step
Method 1 of 3: Making Simple Scottish Pancakes
Step 1. Prepare the ingredients
Step 2. Sift dry ingredients in a bowl
Step 3. Add the eggs
Make a hole in the center of the dry ingredients with a wooden spoon then add the eggs. Break the yellow part.
Step 4. Pour in the buttermilk, stir quickly until it becomes a thick dough
Do not stir too vigorously, as this can develop gluten in the flour and prevent the pancakes from rising.
Step 5. Cook
Pour a large spoonful of batter into a lightly greased and hot flat pan or frying-pan. Make sure to flip and cook for a few minutes on each side. If you are making a large batch of pancakes, place the pancakes on an oven-safe plate, then place them in the oven. Place the cooked pancakes on the plate.
Step 6. Serve
Give butter, syrup, fresh strawberries or blueberries, whipped cream; anything can!
Step 7. Done
Method 2 of 3: Making Scottish Pancakes with Caramelized Bananas
Step 1. Sift dry ingredients
Mix flour, baking soda and salt in a sieve. Sift the ingredients in a medium-sized bowl. Make sure there are no lumps.
Step 2. Add wet ingredients
Make a hole in the center of the dry ingredients with a wooden spoon. Crack the eggs and pour them into a separate bowl. Stir with an egg beater. Pour the egg mixture into the hole. Stir the buttermilk and 3 tablespoons of cold water in another bowl. Pour half of the buttermilk mixture over the egg in the hole.
Step 3. Mix the ingredients
Gradually add and stir the wet ingredients into the flour mixture starting in the center of the hole and stirring to the outside. Continue to stir until you get a thick but soft dough. Gradually add the remaining buttermilk mixture, stirring well each time you add it. Keep stirring until there are no lumps and it is soft.
Step 4. Cook the pancakes
Prepare a large frying pan with a fairly deep bottom and heat 2 tablespoons of sunflower oil. Use a paper towel to evenly coat the entire bottom of the frying pan. Pour the pancake batter at a time as much as a spoonful of vegetables. Cook for 60-90 seconds for each side. Cook until golden brown. Flip the pancake and cook for 45-60 seconds for the other side. Cook in the same way until all the dough is used up.
- The dough can make 10-12 small pancakes.
- To keep them warm, place the pancakes in the oven set on a low heat meanwhile, caramelize the bananas.
Step 5. Prepare the bananas and sugar
Slice the banana obliquely. With a non-stick frying pan, sprinkle sugar evenly over the skillet and cook over medium heat. Once the sugar has melted, set the stove to high and cook until golden brown.
Step 6. Make bananas until caramelized
Add butter to sugar and stir. Add the bananas to the mixture so that they are coated in caramel. Cook for 1-2 minutes. The bananas will be slightly golden and soft.
- Use a knife to check the bananas.
- If you're advanced enough, shake the pan so that the bananas are caramelized.
Step 7. Cook the bananas with the flambé technique
Remove the frying pan from the stove. Pour enough rum into the frying pan. Turn on the frying pan using a matchstick handle. Put the frying pan back on the stove. Once the flames are gone, add 2 teaspoons of water and stir to help thin the caramel.
- The flames were rather large at first. Be careful not to get burned.
- Never pour rum when the fire in the frying pan is blazing. If you have an electric stove, you don't need to lift the frying pan from the stove. You'll need to remove the frying pan if you're cooking it on a gas stove because the rum can be splattered into the flames and could cause a kitchen fire.
Step 8. Serve the pancakes
Remove the pancakes from the oven. Put two pancakes on each plate and add 3-4 pieces of banana. Serve with a scoop of vanilla ice cream placed on top of a banana. Sprinkle a scoop of caramel mixture from the frying pan onto the top of the ice cream. Eat it while it's still hot.
Method 3 of 3: Cooking Soft Scottish Pancakes with Compote Raspberry
Step 1. Create compote
Pour a small bag of frozen raspberries into the saucepan. Cook over medium heat until the fruit starts to melt. Add 1/2 cup sugar then stir. Change to low heat. Let the mixture simmer over low heat when you start making the pancakes, checking every few minutes.
When the compote begins to form a syrup, taste it. If the taste is too sour, add another spoonful of sugar until it is quite sweet. Remove from the stove and set aside when it is cooked
Step 2. Sift dry ingredients
Sift flour with baking powder in a large bowl. Make sure there are no lumps.
Step 3. Mix the ingredients
Crack the eggs in a medium bowl. Pour in the sugar and beat until combined. Then add the milk and stir until everything is combined. Make a hole in the center of the flour mixture. Pour in some of the wet ingredients. Stir everything. Keep adding the wet ingredients little by little, continuing to stir.
Step 4. Add butter
Melt butter in a frying pan. Pour melted butter into the dough. Stir gently with a spoon until the butter is combined with the mixture.
Step 5. Cook the pancakes
Heat a cast-iron skillet or frying pan over medium heat. Grease the frying pan with spray cooking oil so it doesn't stick (nonstick cooking spray) or butter. Pour 1/4 cup batter into the skillet. Cook for 2-3 minutes. You will see bubbles form on top of the dough. Flip pancakes and cook for 1 minute. The pancakes will be a light golden brown on both sides. Then remove the pancakes from the pan. Keep doing that until the dough runs out. Serve with a generous amount of raspberry compote on top of the pancakes.
- This dough is enough for four people.
- When you cook the rest of the pancake batter, place the cooked pancakes on a plate and place them in the oven at 90 degrees Celsius to keep them warm.
Tips
- Always melt butter in a frying pan, otherwise the pancakes will be dry and very soggy.
- Add a little water to the pancake batter if the batter becomes a bit thick after all the ingredients are mixed.
- Scottish pancakes, also called drop scones, are great served hot with tea, drizzled with melted butter and maple syrup or jam.
Warning
- Make sure the frying pan is very hot before you pour in the batter, otherwise the pancakes will be soggy and dry.
- Since the acid in the buttermilk reacts with the baking soda, this mixture should be cooked immediately after mixing.
