“SCOTCH PANCAKE’S RECIPE”

 Posted By Faryal Shah

The recipe for today's scotch pancakes (drop scones) is a delectable traditional British breakfast. With this recipe, you can make soft, sweet, moist & fluffy pancakes drizzled with maple syrup, fruits, and berry jam, which is slightly different from American pancakes.

        I've loved this recipe since I tried it, and it's now on my breakfast table every morning. Compared to my previous pancake recipe, this one is much more satisfactory.  Starting a brand-new day off with a healthy  & delicious kind of breakfast is the perfect way to fulfill all the needs of a good meal, hence its awesomeness.

         Scotch pancakes can be served as breakfast, lunch, snacks, and brunch. This recipe is so quick and easy that hardly needs time to get ready in less than 30 minutes, if you are looking for unsweetened and low-carb pancakes I’ll definitely suggest you, make the keto pancakes a healthy version. This is simple baking perhaps the very simplest of all.

The following ingredients are used in this recipe:

1 & ½ cups of all-purpose four

2 tsp baking powder

3 tbsp of caster sugar

2 large egg

1 cup milk

a pinch of salt

Cooking Oil for pancakes

Method:

The drop-scones methodology is so simple & I would be choosing this method which is only a 2-step procedure just coating the parched.

Before starting this recipe let me note some of the important tips which will help you to ensure the best Scottish pancakes for a special breakfast.

The authentic pancake recipe calls for self-rising flour, but I’ve used plain flour with baking powder, it's a voluntary step whether you have it or not, you can switch to the volition.

DRY MIX:

Start by sifting the dry ingredients like flour, baking powder, caster sugar & salt together.

WET INGREDIENTS:

Next to the wet mixture, combine eggs and milk well.

THE BATTER:

Make a good batter in the center of your dry mix, then pour the wet ingredients into it to make a thick and smooth batter. Because we didn't want crepes to result, add a small amount of milk to the wet ingredients to avoid runny batter.

Place your pan or griddle over the heat and grease it with a small amount of oil and is better to use oil rather than butter to get rid of burning the pancakes readily, once the pan is heated add a large spoonful of batter around 10 cm, and let the pancake cook under the low-medium heat, give 1-2 minute each side or until the bubbles are formed on the top of the pancake.

Flip it and cook both sides until light golden brown. When it's ready remove it from the heat and repeat the same process for the remaining pancakes.

Additionally, you can substitute the ingredients as I've told you before, self-raising flour uplifts the pancakes beautifully, further, another hattrick idea to make them nicely fluffy is buttermilk, yeah sometimes I ran out of the ingredients I replace them with the normal one, it's fine.

Serve it hot or cold with whatever toppings you like, enjoy them and complete your daybreak with a delicious treat.

INSTRUCTIONS:

Be careful not to overmix the batter

Use an oil (or butter) brush to apply a thin layer of oil

You'll scorch your pancakes if it's too hot so low-medium heat is the best.

Do not store the batter when using baking powder.

All the ingredients must be at room temperature, it's the key to wonderful baking.

Refrigerating the batter for an hour is fine, but not the night before cooking.

TOPPING SUGGESTIONS:

Berries, jam, yogurt, sprinkles, dry fruits, maple syrup, butter, and honey. For a good flavor, lemon or lime zest can be added to the batter or orange zest.

Some different flavorings for example Cocoa powder, Cinnamon, Vanilla extract & Dehydrated Coconut.