Fluffy/Scotch Pancakes

I’m alive, might not seem like it, but I didn’t keel over from lack of posting. That being said, I certainly feel dead right now. Aaanyway, fluffy pancakes, or scotch pancakes, haven’t quite decided what they are, one thing that we all agree that they are is nice. Probably the best pancakes i’ve done, takes a couple tries to get the timing for cooking down but you’ll get there eventually, and you in the meanwhile you get to eat the botched ones, but that’s 100% not an excuse to purposefully mess them up… 100%. 

You’ll need:

  • 300g Self-raising flour
  • 1-2tsp Baking powder (I used 1 but it didn’t go quite as fluffy as I’d like)
  • 50g Sugar
  • 1 Egg
  • 250ml Milk
  • 1tbsp Of melted butter, cool slightly, so you don’t accidentally cook the egg a bit (use actual butter, not margarine, I used that and it made a bit of a mess) + extra for the cooking part

Method:

1. In a decently sized bowl, mix together the flour, baking powder and sugar, make a large well in the centre.

2. In a jug or something, (it doesnt really matter, you can just pour all this into the well and it probably wont make a difference) whisk together the milk, egg and butter. Pour into the well and whisk until well combined, not too much otherwise it’ll be a bit stodgy.

3. Cover the top of the bowl with cling film and put it into the fridge to rest for about 30 minutes.

4. After that, heat the butter in a frying pan. Take out the pancake batter and use a tablespoon to spoon about 1.5tbsp worth into the pan once the butter is bubbling slightly. Cooking time depends on the heat, if when you spooned the batter into the pan is immediately started sizzling (which is ideal), then 10 seconds on the first side should be enough, or until the better on top looks a lot less runny and is bubbly. Flip it and cook for a few more seconds, about 5, its now easy to check how well done each side is.

Note: Every 3 pancakes or so you should put a bit of butter into the pan to prevent sticking.

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