Things to know about Scotch Pancake Recipe
Traditional Scotch Pancakes are an easy and quick recipe that is perfect for the whole family, these light and fluffy risen pancakes are the perfect tea-time treat or weekend breakfast. Pancake Day also known as Shrove Tuesday, is a term used in the UK which refers to the Tuesday before Lent. Lent is a period for penitence and to clean the soul before Easter. Therefore, Shrove Tuesday is the last chance to feast before the fasting throughout Lent begins. The tradition of making pancakes was created to use up all the ‘forbidden’ foods such as eggs and fats to avoid spoiling and waste. Scotch pancakes are also known as ‘drop’ or ‘dropped scones’, due to the soft dollops of mixture which are dropped onto a heated cooking surface. Furthermore, Scones originated in Scotland, and the ‘Scotch pancake’ is one of its many forms. Scotch pancakes differ from a traditional crepe as they are thicker and risen. To this day, Scotch pancakes are enjoyed across the UK as a family favorite dish, topped with a variety of ingredients such as sugar and lemon, maple syrup, fruit, or even chocolate sauce.
Delicious British Traditional Scotch Pancake from Scotland. Authentic Recipe of Scotch Pancake.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 250 grams (8.82 oz) All Purpose Flour – Plain Flour
- 2 tbsp Baking Powder
- ½ tsp Salt
- 75 grams (2.65 oz) Caster Sugar – Superfine Sugar – Baker´s Sugar
- 2 pcs Egg
- 350 ml (11.83 floz) Milk
- 1 tbsp Vegetable Oil
- Combine the flour, baking powder, salt, and sugar in a bowl and mix, add in the eggs and milk and whisk together until a smooth batter is formed.
- In a large non-stick frying pan, bring to medium heat and add a drop of the oil to the pan.
- Use a small ladle to spoon the batter into the saucepan, forming a pancake of 10cm (4 in). Cook for around 2 minutes, you will begin to see bubbles forming in the center and the edges will turn firm. Using a spatula, flip the pancake and cook for a further minute until golden brown. Depending on the size of your pan, fry two or three pancakes at once. Serve immediately with your favorite toppings.
- The batter can be made an hour or so ahead of time and kept in the refrigerator.
- Self-raising flour can be used instead of plain flour and baking powder.
Serve with your favorite pancake toppings such as lemon and sugar, chocolate sauce, jam, fruit, and whipped cream.
— Specific Atributes of This Recipe:
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