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Scotch Pancake Recipe

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Scotch Pancake Recipe

Scotch Pancake Recipe

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Scotch Pancakes are different to the traditional British 'crepe' normally eaten on Pancake Day. The pancakes are thicker and slightly risen and cooked on a griddle or a frying pan.

Scotch pancakes are quick and easy to make and make a delicious tea time treat or eaten for breakfast. They are also known as Crempog in Wales, and sometimes referred to as American Pancakes in the UK.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

  • 2 oz/ 55g butter
  • 15 fl oz/ 450 ml warm buttermilk
  • 10 oz/ 275g all purpose/plain flour
  • 3 oz/ 75g sugar
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 1 tbsp vinegar
  • 2 eggs, well beaten

Preparation:

  • Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the the flour and beat well. Leave the mixture to stand (for a few hours if possible)for at least 30 minutes.
  • Stir the sugar, bicarbonate of soda, salt and vinegar into the beaten eggs. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter.
  • Heavily grease a griddle or hot-stone and heat. Drop the batter, a tablespoon at a time onto the heated griddle and bake over a moderate heat until golden brown on both sides, then keep warm. Continue until all the batter is used up.
Spread butter on each pancake and eat while warm.

Based on a recipe by Gilli Davies from her book Celtic Cuisine.

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