Scotch Pancakes
Preparation time
Cooking time
Total time
These pancakes are so easy and quick to make. You can rustle them up in minutes when you have unexpected guests. Serve with butter and your favourite jam. You can make them with gluten free or wheat flour. You will need a frying pan with a thick bottom or a griddle for best results Have a spatula and clean tea towel to hand. The amount of liquid you need very much depends on the flour. It is best to keep it quite thick to start with - you can always add more.
Recipe type: Cake
Cuisine: Scottish
Serves: 12-16 pancakes
  • 80gr plain flour wheat or gluten free
  • 1 rounded teaspoon of baking powder (check that it is gluten free if you are using that type of flour)
  • 1 medium egg
  • 100ml milk approx.
  • 10 gr sugar
  • Oil for greasing
  1. Add all the dry ingredients to a mixing bowl
  2. Break the egg into the mixture
  3. Add half the milk and mix with a whisk. You are looking for a smooth mixture rather like thick cream. Add more milk if necessary but it's best to start with it being a little stiff.
  4. Heat your frying pan until hot Test with a tiny bit of mixture if it sizzles and sets you are ready. Use a high heat
  5. It's important not to add too much oil to the pan. Dip a kitchen towel into a little oil then smear across the pan so you have a light film of grease
  6. Using a dessertspoon full of mixture try your first pancake It should run a little then quickly set. Look for the bubbles appearing This tells you it's time to turn over. Once turned over it will take just a few seconds to brown
  7. Using a spatula take out of the pan and set aside. Keep warm is you're eating them soon by placing on a clean tea towel and cover them
  8. Add no more than 4 pancakes at a time so you can ensure you can keep up with the cooking
  9. To serve: Let each guest spread butter and their favourite jam on the warm pancake. These keep quite well but are always best served warm. You can freeze them too.
Recipe by Edinburgh Foody at