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Light and fluffy Scotch pancakes (also known as drop scones) are the perfect teatime treat or an easy weekend breakfast – ready in just 20 minutes. Serve warm or cold, plain or topped with butter and jam. See method
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Tip: For a fruity twist, add 100g fresh blueberries and the grated zest of 1 lemon to the batter.
To store leftover pancakes, or to make in advance, stack the cooled pancakes between layers of baking paper or and leave to cool completely. Wrap and store in the fridge for up to 3 days. You can reheat them by popping them in a toaster or under the grill for a few seconds to warm them through.
Freezing and defrosting guidelines
To freeze pancakes, after cooling, stack them between layers of baking paper and place in a freezer bag or wrap in foil, and freeze for up to 3 months. Defrost in the wrappings and reheat as above. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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