How to Make Scottish Pancakes

The principal difference between Scottish pancakes and other pancakes - often referred to as crepes - is in their thickness and their size. Scottish pancakes are smaller than crepes but are made up to half an inch thick as opposed to being almost wafer thin. This means that they are more substantial and it is possible to have several in the pan cooking at the one time.

It is a fact that the traditional food of Scotland is often much maligned, misunderstood and misrepresented. This incredibly simple recipe, however, is for a genuinely Scottish foodstuff which has been made for generations.

The recipe which I use to prepare Scottish pancakes has but five simple ingredients (pictured) incorporated in it. Although plain (all-purpose) flour is often used along with baking soda, I "cheat" and use self-raising flour. The quantites of the ingredients listed below will make around eight to ten Scottish pancakes.

Ingredients

4oz self-raising flour

2oz caster sugar

4fl oz milk

1 egg

Pinch of salt

Other than those ingredients, I also use a little sunflower oil in the frying-pan.

Whipping up the batter for Scottish pancakes is incredibly simple. First of all, sieve the flour, sugar and salt in to a large mixing bowl or basin. Add the egg and begin to whisk, adding the milk in three or four stages. As it comes together, the batter should have the consistency of very thick cream.

Traditionally, Scottish pancakes were made on a hot girdle over an open fire. Far more commonly today, however, they are made simply in an ordinary, non-stick frying-pan.

Around a tablespoon of batter should be used for each pancake. When a little sunflower oil has been brought up to a medium heat in the pan. The batter should be drizzled carefully in order that it forms a circle around three inches in diameter, as shown. The number of pancakes which can be prepared in the pan at any one time will depend on the size of the pan but make sure to leave enough room for each pancake to spread out slightly as the batter settles.

The pancakes will take about three minutes each side to cook. When air bubbles have formed on the top of the batter and begin to burst, this is a sign that the pancake is ready to be carefully turned over with a spatula.

It is imperative that as the Scottish pancakes are removed from the frying-pan, they are placed on a wire cooling rack in order to cool. Placing them on such as a plate will see the bottom of them become soggy, due to condensation.

When the Scottish pancakes are cool, they are often eaten simply as they are, with butter or with perhaps some homemade Scottish raspberry jam. Below, however, I have served them with a slightly different twist by using homemade Scotch whisky marmalade, with some freshly whipped cream on top.