Scotch Pancake Recipe

Scotch Pancakes are different to the traditional British 'crepe' normally eaten on Pancake Day. The pancakes are thicker and slightly risen and cooked on a griddle or a frying pan.

Scotch pancakes are quick and easy to make and make a delicious tea time treat or eaten for breakfast. They are also known as Crempog in Wales, and sometimes referred to as American Pancakes in the UK.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

• 2 oz/ 55g butter
• 15 fl oz/ 450 ml warm buttermilk
• 10 oz/ 275g all purpose/plain flour
• 3 oz/ 75g sugar
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 1 tbsp vinegar
• 2 eggs, well beaten

Preparation:

• Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the the flour and beat well. Leave the mixture to stand (for a few hours if possible)for at least 30 minutes.
• Stir the sugar, bicarbonate of soda, salt and vinegar into the beaten eggs. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter.
• Heavily grease a griddle or hot-stone and heat. Drop the batter, a tablespoon at a time onto the heated griddle and bake over a moderate heat until golden brown on both sides, then keep warm. Continue until all the batter is used up.

Spread butter on each pancake and eat while warm.

Based on a recipe by Gilli Davies from her book Celtic Cuisine.