Scotch Pancakes with Blueberries
Preparation time
Cooking time
Total time
Makes around 12 pancakes depending on how much mixture you use for each one. Serve warm with cream or ice cream. You'll need a heavy bottomed frying pan or equivalent and a pallette knife.
Recipe type: Dessert
Cuisine: Scottish
Serves: 12
  • 1 cup of plain flour
  • 1 cup of milk
  • 1 teaspoon of vanilla sugar (or caster sugar)
  • 1.5 teaspoons of baking powder
  • 1 egg
  • Approx 200 gr Fruit: blueberries, cherries (de-pipped), apples, redcurrants, blackcurrants
  • Oil for the pan.
  1. Add the baking powder and sugar to the flour.
  2. Combine the milk and egg
  3. Mix the milk and egg mixture into the flour slowly to make a smooth batter.
  4. Heat the pan. Wipe the surface with oil using a paper towel - it should be barely here.
  5. Test that it is really hot by putting spot of mixture onto the pan. It should set quickly.
  6. Try your first pancake.
  7. Pop tablespoon of mixture onto the hot pan, let it set a little then add the raw fruit. Watch for bubble to appear  - this means it is time to flip it over with the pallette knife. Cook for the same amount of time as the first side. The juice may run a little.
  8. Watch the heat, it shouldn't be too fierce.
  9. When you're happy with the result, you can cook 3 - 4 at a time.
Recipe by Edinburgh Foody at