Recipe: Scotch Pancakes

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  • 50g caster sugar
  • 100g flour (plain or self-raising)
  • 1 egg
  • splash of milk

How to make:

  • Add the flour and sugar to the bowl (for best results, use sieve).
  • Add egg and mix into sugar and flour using a 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 consistancy as double cream, so you will not need a lot of milk.
  • Moisten a paper towel with vegetable oil and then use this to grease a thick based frying pan (the thick base is very important). Then heat the frying pan. When the frying pan is hot, ladle in some of the batter.
  • 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 using paper towel if necessary.

This delicious scotch pancake recipe was made by our Executive Chef, Adriano Trebbi. Adriano Trebbi is a former Chef of the Year and has worked under Marco Pierre White and Raymond Blanc.

Alternatively, visit our restaurant on Tuesday 13th February 2018 where we'll be serving up sweet and savoury pancakes. Take a look at the menu. 

Did you know?

The first pancake is always over or under done, so use it to adjust temperature. Also these pancakes can be made to any size you wish but the bigger the pancake the more difficult it is to cook evenly.

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