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Scotch Pancakes


4 people


25 minutes


Queen Elizabeth II's drop scones, an easy and quick Scotch pancakes recipe, brings a delightful afternoon tea dessert to the table in less than 30 minutes.


– 2 eggs (60 g with shell each), room temperature – 4 tablespoons caster sugar (fine granulated sugar) – 1 1/2 cups whole milk, divided – 3 cups all-purpose flour – 2 teaspoons baking soda – 3 teaspoons cream of tartar – 2 tablespoons butter, melted

Step 1

Add eggs, sugar and half of the milk to a large bowl, and keep beating the ingredients with a whisk until well combined.

Step 2

Add flour, baking soda and cream of tartar to the wet ingredients, and continually whisk while adding the rest of the milk little by little until the batter becomes smooth and slowly drips off the spoon. Then, fold in the melted butter.

Step 3

Heat a griddle or a nonstick frying pan on medium-low heat. Drop 1 1/2 tablespoons of batter into the pan, and space out each pancake for 1 to 2 inches.

Step 4

Let pancakes cook for 1 to 2 minutes until small bubbles form on the surface, flip them over with a spatula. Continue cooking the other side for 1 to 2 minutes until golden brown.

Step 5

Dish out and serve immediately with butter and syrup on top.

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