Scottish Pancakes Recipes

PIKELETS (SCOTTISH PANCAKES)

Steps:

• Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
• Place a skillet over medium heat. Lightly coat the surface of the skillet with butter. Pour 1/8 cup of batter into the skillet. Cook until bubbles begin to appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1 to 2 minutes each side. Reapply butter to the skillet between batches.

SCOTCH PANCAKES

Steps:

• Add the dry ingredients to a mixing bowl. Beat the egg and milk into the mixture with a handheld or electric whisk. Heat a non-stick frying pan over a medium heat and add some oil.
• Spoon in a small ladleful of batter to make a pancake about 10cm across. Fry for about 1 min until the edges of the pancake are firm and bubbles have started to appear on the surface. Turn over and fry for another 30 secs till golden on both sides. Serve with your favourite toppings.

SCOTCH PANCAKES

Steps:

• Mix together flour, sugar, cream of tartar, and baking soda in a medium bowl. Add milk and eggs; stir until batter is the consistency of thick cream.
• Heat a nonstick skillet over medium-high heat. Drop batter by spoonfuls into the hot skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

SCOTS CRUMPETS (SCOTTISH PANCAKES)

Steps:

• Beat the egg yolks and blend in the sifted flour, sugar, salt.
• Then add in the melted butter and milk to make a thin batter about the consistency of thin cream.
• Beat the egg whites to the soft peak stage and quickly add to the batter, folding in with a knife or metal spoon.
• Heat a lightly greased griddle or a frying pan; pour in large spoonfuls of the batter when the pan is hot.
• Each crumpet should spread thinly to about 4" to 5" in diameter (you may have to tilt the pan to achieve this).
• When the batter is brown underneath and slightly bubbly on top, turn and cook on the other side.
• Serve warm.

SCOTTISH PANCAKES (PIKELETS)

Steps:

• Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring constantly until smooth.
• Place a skillet over medium heat. Lightly coat with butter.
• Pour 1/8 cup of batter into the skillet. Cook until bubbles appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1-2 minutes on each side. Reapply butter to the skillet between batches.
• Serve with butter and jam.

SCOTCH PANCAKES

Steps:

• Add the flour and sugar to the bowl (for best results, use sieve).
• Add the eggs to the flour/sugar mix and whisk. You will now have a floury, dry, lumpy mixture.
• Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick, smooth batter, about the same consistency as thick double cream, so you will not need a lot of milk.
• Oil the pan using a brush. Don't just pour oil into the pan.
• As a rule of thumb the pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes). Remove from pan and re-grease if necessary.
• TIP - Don't make them too big. The bigger the are the harder it is to cook evenly. Keep them hot in the oven at about 110c while you cook in batches.