Irish Pancakes Also Known As Scottish Pancakes Recipes

IRISH PANCAKES ALSO KNOWN AS SCOTTISH PANCAKES

Steps:

• Sift the dry ingredients into a bowl.
• Make a well in the middle with a wooden spoon and add the egg.
• Break the yolk and pour in the buttermilk, mixing quickly to a thick batter.
• Do not beat, as this would develop the gluten in the flour and prevent the pancakes from rising.
• Fry in large dollops on a lightly-greased, hot griddle or heavy frying-pan.
• Drop scones are best served hot for tea, thickly spread with melting butter and syrup or jam.

DROP SCONES: SCOTTISH PANCAKES RECIPE

Steps:

• Sift the flour and baking powder into a mixing bowl.
• Add the salt and sugar and stir together.
• Beat an egg and add with about 100ml of the milk, stirring thoroughly to make a thick batter, and adding extra milk to thin the mixture to the consistency that you want. The thicker it is the thicker your drop scones will be.
• Heat a pan (ideally nonstick) to a medium-hot temperature and put in a drop of vegetable oil or coconut oil to lightly grease it. Once you've initially greased the pan you usually shouldn't need to do so again.
• We use a tablespoon to measure out the mixture into the pan at around 3 to 4 pancakes a time, depending on the size. If you want bigger pancakes then use a 1/4 cup, or freehand pour from a jug.
• Once bubbles form on the surface it's time to flip! Leave for another minute or so in the pan to cook through and remove onto a plate and cover with a tea towel to keep them soft.
• If you're using a tablespoon to measure out the pancakes this mixture will make around 20 10-12cm pancakes.