Scottish Pancakes – Sweet, fluffy, delicious pancakes served with honey and berries.
Hi-yo! Happy start to the week, friends!! We’re welcoming this beautiful Monday with a stack of Scottish (uhh, ha?) Pancakes!
Do you know how many loops, hoops, and whatnot I had to go through to get this recipe? MANY!
Lemme tell you how all this got started.
One word. Pinterest.
Sometime last year I saw this beautiful stack of pancakes in my Pinterest feed and I was drawn in immediately. I was ready to make it, eat it, love it!
As I clicked over, giddy as can be, I was led to a site that had me click over to another site, to then click over to another and then another… arrrrgh. Darn you, internet! Help a girl out! I almost LOST it! But, fortunately, one more click did the trick. Finally, I had the recipe.
Orrrrr did I? muahahaha (<—- I’m doing Dr. Evil’s pinky-to-mouth gesture.)
As soon as I started to work on said recipe in my kitchen, I thought, this looks way too familiar… and it was! I had made that recipe once before and it was La Fuji Mama’s recipe for Japanese Hotcakes. Delicious hotcakes, by the way, but the pancakes I was looking for were not those. Back to the drawing board.
Are you sick of my story, yet?? Think about how I felt! Just work with me here.
Several hundred google-searches later, I found what I was looking for.
FYI: “very tall fluffy pancakes” = 74,800 google results.
Soon after nailing it down, I called my 1/4-Scotch uncle to ask about these pancakes. The dude gave me the recipe in less than 2 seconds. He knew exactly what I was talking about! He’s also a trained chef, so this question worked out in his favor.
However, his recipe was all in grams and he lost me. When I asked about translating all that to cups, he said, “Bakers work with grams“.
Okey, dokey, then… Good thing I’m not a trained baker!
Buuut, I had no choice! Everywhere I looked for Scottish Pancakes, it was all in grams. So I whooped out my kitchen scale and got to work. While all that worked out perfectly, and the pancakes came out so deliciously tall, I still was not satisfied with the height.
Therefore, my dear friends, I did the next best thing. I whooped out my biscuit cutter, I then poured the batter inside the cutter and VOILA! The tallest pancakes in all the world are right before your eyes! Thus, if you are not satisfied with the tall pancakes that this batter produces, bring out the biscuit cutter. It works wonders. Obvi.
I hope you enjoyed my forever-long story. Mwah!
Craving more? Sign up for the DIETHOOD Newsletter for a fresh serving of content delivered to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 200 g (3/4 cup flour plus one tablespoon plus 2 teaspoons) all-purpose flour
- 1 tablespoon baking powder
- pinch of salt
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 2 eggs
- 300 ml (1-1/4 cups) milk
- butter for pan
- honey or maple syrup
- fresh berries
- In a mixing bowl, combine flour, baking powder, salt, sugar and cinnamon; whisk to combine.
- Combine eggs and milk into your mixer's bowl and beat on medium high until eggs are foamy; about 15 seconds.
- Whisk the dry ingredients into the wet ingredients; whisk just until combined.
- Set aside for 15 minutes.
- Add a teaspoon of butter to a frying pan and melt over medium heat.
- Drop about 1/8-cup batter into the pan and cook until it starts to rise up and bubble; flip over and continue to cook until golden brown.
- Remove from pan and keep covered while working on the rest of the batter.
- Reapply butter to the skillet between batches.
- Serve immediately, drizzled with honey or maple syrup and fresh berries
Adapted from BBC Good Food
WW SmartPoints: 9