I’m often asked about the difference between a Scotch pancake and a regular pancake, says Martin Hollis, executive chef at the Old Course Hotel, St Andrews.
.Well, they’re thicker and smaller than the standard pancake and are often served with jam rather than the classic lemon and sugar. Outside Scotland, they’re also known as drop scones.
Robert Burns described Scotland as the “Land o’ cakes” and with scones originating in Scotland, a Scotch pancake is a form of our much loved scone.
These simple-to-make pancakes are a great, warming treat around this time of year and perfect for adding to the table on St Andrew’s Day on Wednesday. To start, you’ll need 1lbs of plain flour, 1oz of baking powder, 7oz caster sugar, 4 floz oil, 3 eggs and approximately half a pint of milk. Pre-heat a griddle plate or a frying pan.
Sieve the dry ingredients in a bowl. Mix the eggs and oil together separately and then slowly add them into the dry ingredients before adding in the milk to form a batter.
Allow to rest for a minute before putting the mixture in a piping bag. Pipe one pancake to test the heat of the griddle plate. Then pipe into uniform sizes. If you start in a clockwise direction then it’s easier to turn them and they will cook in a timely fashion.
Cook on one side until it starts to bubble then turn over and lightly colour. Finally, place on a rack to cool.
Looking to add something extra? My favourite topping has to be winter fruit compote. Why not look at what type of fruit is available at your local market. Winter fruit options range from oranges, pears, pomegranates and grapefruit, so there’re plenty of options still available to make a winter compote.
Chef’s tip
The possibilities are endless with these pancakes. You don’t have to have them plain (although they’re delicious). Why not try adding chocolate chips, maple syrup, honey or jam and cream! The best thing about these simple snacks is that you can freeze them. Once you’re ready to use, just pop them in the toaster to bring them back to life.
