I was on the hunt for a springy pancake recipe. In Scotland, we often make Scotch Pancakes, or what’s often called “drop scones” but they tend to be a little flatter than I was looking for.
I came across Nigellas American Pancakes Recipe in the hope that I’d have some lovely springy pancakes. I adapted the recipe slightly to add a wee bit more baking powder and sugar to make them taste more like scotch pancakes, and I don’t use any oil or butter to cook mine in a thick bottomed hot pan.
- 1.5 tablespoons Baking Powder
- 2 Large Eggs
- 30g Soft Butter
- 300ml Semi Skimmed Milk
- 30g Caster Sugar
- 225g Plain Flour
- I just used to mix this all up in a big plastic jug to make it easier to pour into the pan, but I've found that my mixer gives me better results with the batter so I just put up with a few mix trails as I go. I put all the ingredients apart from the flour and baking powder in the bowl and give them a mix around, then I put in the flour and baking powder and use the fold function to add it in. I'm not sure that really makes any difference, but it seemed to. This pancake mix is actually quite thick in comparison to many of the older scotch pancake recipes as the intention is to have a pancake with a bit of a fluffy middle.
- Heat a thick bottomed frying pan (or any pan) on the hob. I prefer not to use oil to cook my pancakes, but it means I do have to keep a close eye on them. I leave the heat almost at the lowest that it can go and cook them slowly.
- When you see the top of the dollop of pancake mix beginning to bubble up, then it is time to turn over your pancake to cook the other side, which won't take long at all. Don't leave pancakes alone on the hob as they will burn very quickly.
- You can get anything from 8 - 18 pancakes from this mix, depending on how big you make your pancakes.