My granny’s failsafe and prize winning Scotch Pancake recipe. Also known as dropped scones or bannocks. Ideal for pancake day, breakfast, brunch and afternoon tea.
This pancake recipe which was handed down to me by my Grandma appears in various shapes and forms across by blog but really does deserve a post of its own especially with Shrove Tuesday on the horizon. I've written previously about my Granny Jean Benzie, her baking prowess and her involvement as a stalwart of the SWRI. Hush a bye don't you cry, Mammy’s off to the WRI and I've previously shared her failsafe and prizewinning recipes for Shortbread, Ministers Slices and Cornflake Biscuits.
The basic recipe below can easily be doubled and/or adapted to a variety of pancakey creations. I've never seen the need to convert it from imperial to metric measurements - if it ain't broke don't fix it. A wee word on Cream of Tartar. This is a raising agent which seems to have somewhat fallen off the radar. It is NOT Tartare Sauce! That would be a different recipe entirely.
GRANDMA MONEARN'S SCOTCH PANCAKES
4oz Plain Flour
1 Tbsp Sugar
1 tsp Cream of Tartar
1/2 tsp Bicarb of Soda
Pinch of salt
1 beaten egg
Milk
Sieve together all the dry ingredients and make a well. Add beaten egg and mix. Gradually add milk whisking well until you reach a dropping consistency.
Preheat a buttered griddle or frying pan on the hob.
Spoon on the batter to the desired size.
Once the pancake starts to bubble turn over with a palette knife to cook the other side.
Put in between a folded tea towel on a cooling rack to keep warm.
Eat and enjoy!
Bacon in Pancakes
Dip a cooked bacon rasher into the pancake mixture until well coated, allow any excess batter to drip off before placing in the pan.
Pancake Pops
Simply place a lolly stick on the pancake as it cooks.
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