Scotch pancakes with red berries
Scotch pancakes are the perfect weekend breakfast for the whole family. You have them ready in no time and you can serve them with your favorite topping. Scotch pancakes or drop scones are similar to American pancakes in many ways. They are small and thick and are often eaten with honey in Scotland. I ate them at Grantley Hall, a beautiful country house hotel in the Yorkshire Dales, with red fruit jam, fresh berries and a dollop of clotted cream. A heavenly breakfast!
Recipe: Scottish pancakes
Recipe: Scotch pancakes
Ingredients for 4 people:
For the pancakes:
- 250 g self-rising flour
- A pinch of salt
- 50 g sugar
- 2 eggs
- 250 ml milk
- Butter or oil for greasing the pan
For the topping:
- 4 tablespoons red fruit jam
- 200 g fresh berries such as raspberries, blueberries, blackberries or strawberries
- 4 generous tablespoons clotted cream or whipped cream
- A sprig of fresh mint
- Honey
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Preparing the dough
Sift the flour and add salt and sugar. Beat the eggs and mix them with the milk in a separate bowl. Now gently mix the dry ingredients in with the liquid. The dough should look like thick cream, without lumps.
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Baking the pancakes
Grease a skillet and heat it over medium heat. Test the heat with a teaspoon of dough.
Now drop a few tablespoons of dough into the pan. Don't make your pancakes too big; 10 cm in diameter is enough. In a large pan you can make several pancakes at the same time.
When you see bubbles at the top of the pancakes, it’s time to flip them over. Continue baking until the pancakes are golden.
Keep the pancakes warm between a linen cloth.
![Pancakes DUO]()
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The topping
Depending on the size, serve 2 or 3 pancakes per person. Spread the jam over 1 or 2 pancakes and stack them on top of each other. Arrange fresh berries on top and finish with a dollop of clotted cream or whipped cream and a leaf of fresh mint. Now drizzle as much honey as you like over the top. Enjoy!
