We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
This is a family recipe that has been handed down from generation to generation. You must use a heavy bottomed frying pan or really good non stick frying pan.
43 people made this
- 225g (8 oz) plain flour
- 1 teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon bicarbonate of soda
- 1 dessertspoon caster sugar
- 250ml (8 fl oz) milk
- 2 eggs
- 1 dessertspoon golden syrup
- 1 small knob butter
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Sift the flour into a bowl and add in all other dry ingredients and mix together. Into a jug, measure out the milk and add in the eggs and mix together.
- Using a whisk (electronic or hand) mix together the wet and dry mixture. Once this has become a batter like mixture add in the syrup (using a hot spoon heated in boiling water) and continue mixing until thoroughly combined. Leave to stand for 10 to 15 minutes.
- Use butter to grease the frying pan. Heat the pan up to a low to medium heat. Pour in enough mixture to the size of pancake that you want. Depending on the size of frying pan and the size of the pancake will determine how many pancakes you can cook at one time. I only do two at one time as my frying pan is not very big.
- Once you have poured the pancake mix watch for bubbles to appear on the top. Once the bubbles start to pop and the underside is golden brown flip the pancake. The other side takes a lot less time to cook (less than a minute - depending on how hot the pan is).
- Once the pancake is cooked remove to a plate for it to cool. Continue this process until all the pancake mix is used. There should be no need to add more butter to the frying pan unless it starts to stick too much. Enjoy warm with sliced banana and drizzled honey, or cold with butter and jam.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Using Lo-Dough as a low-carb baking ingredient is easy
To turn Lo-Dough into a baking ingredient, all you need to do is break it down to fine crumbs in a food processor/nutri-bullet. It will take approx 30. seconds of blitzing at the most. Once in this state (think of it as a flour replacement) - add eggs, milk and a little sweetener to create a thick pancake batter. Gently fry large spoonfuls of the batter in butter or spray oil (depending on your diet) to create four beautiful-tasting, low-carb and low-calorie scotch pancakes.
Nutritional Information Per 4 Scotch Pancakes
- Calories: 157 calories
- Fat: 6 g
- Carbohydrates: 5 g
- Fiber: 9.3 g
- Protein: 14 g
1. In a bowl, mix the Lo-Dough, beaten egg, sweetener and milk thoroughly. You should have a thick, nearly cake like batter (you can do all this in a Nutri-bullet/liquidiser for a smooth batter).
2. Heat up a large frying pan (on a low heat) and spray approx. 10 times with the oil. Add four goods spoons of the mix into the pan to create 4 pancakes.
3. Once ready to turn, lift each pancake with a spatula and before flipping over, quickly add another couple of sprays of oil to the bit of the pan where it came from.
4. Once ready, serve as desired (creme fraiche, yoghurt, sugar free syrups, fruit, jams, spreads, etc).
Lo-Dough is bread reinvented, a new way to enjoy the convenience and taste of bread & pastry with 90% less carbs and loads more fibre.
Drop Pancakes (or Scotch Pancakes!)
With pancake day just around the corner I&rsquove been busy testing out lots of different recipes on my pancake maker. I love how versatile this appliance is, I&rsquove been experimenting with lots of different creations including tortilla wraps, omelettes, chapattis and of course yummy pancakes!
But back to this recipe, drop pancakes. So, what exactly are drop pancakes? Essentially they are the same as drop scones or scotch pancakes. They are also similar to American Pancakes. They can be made with any flour you have a preference for, or have handy. In this recipe I used self-raising wholemeal flour but I have made them with normal flour and spelt flour (add 1 tsp of baking powder if you aren&rsquot using self raising).
They tend to be smaller and thicker than normal pancakes or crepes, but still taste equally delicious! Drop pancakes are perfect for breakfast as well as for an afternoon snack. They are ideal for freezing and heating up again.
Choose your topping according to your own taste buds! For this recipe I went with blueberries and a little natural yoghurt.
Although I made this on my pancake maker it can of course be made quite easily in a frying pan.
About this site
This blog was created because my daughter is so much fitter, healthier and more focused and centred without refined sugar in her diet.
I've been experimenting with different sweeteners such as fructose, agave syrup, sugar free jams and naturally sweet fruit to adapt and create recipes that she loves.
Now I've decided to write about my experiments in the hope that you will share your ideas too!
In the labels section you'll find key words such as a type of dried fruit, an alternative sweetener and recipes that are suitable for other elimination diets such as egg or wheat free.
Each recipe will have a score out of 10 and a verdict - straight from the mouth of an 8 year old, because we all know that they make the best critics!
- Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
This Recipe is Featured In:
Why are drop scones great for Baby Led Weaning?
This drop scone recipe can have so many things added to them – different fruits or ham and cheese for a savoury version. You can spread things on them and they are really easy for little hands to hold. The drop pancakes can be eaten cold and taken on a picnic or eaten as part of a packed lunch and they freeze really well so you can batch cook them and freeze them for use at a later date – just make sure you freeze individually or put baking paper between the scones so they don’t stick together in the freezer.
A pile of scotch pancakes
These little Scottish pancakes are a fantastic menu addition for the whole family and we often have them for breakfast, brunch or even lunch. They are such a nice alternative to American pancakes or traditional pancakes and the children love the variety of toppings and fillings that they can choose from. If you haven’t started making Scottish drop scones for your family yet then definitely give them a go – they’re such a simple fluffy pancakes recipe.
Drop scones are also known as Scotch pancakes
Reviews about this recipe
Where’s the full recipe - why can I only see the ingredients?
At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.
We’ve helped you locate this recipe but for the full instructions you need to go to its original source.
If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.
Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk.
Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown.
Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way.
Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits.
If you make these ahead and need to reheat them, arrange in a single layer on an ovenproof plate. Cover tightly with foil and reheat in a moderate oven for about 10 minutes until warm. Serve at once.
Queen Elizabeth’s Drop Scones
Those who live on the west side of the Atlantic Ocean and are planning to follow the second British royal wedding of the year must wake up really early to watch any news reports due to time differences. A simple British-inspired breakfast with tea and scones would make still-sleepy fans rise and shine for the celebration of marriage between Princess Eugenie and Jack Brooksbank (a low-key event compared to her cousin Prince Harry and Meghan Markle’s wedding on May 19).
We have made many royal recipes for our blog before and are now including Queen Elizabeth’s own drop scones for this occasion. Also known as Scotch pancakes (which are basically like American-style “silver dollars”), Her Majesty served these to U.S. President Dwight Eisenhower when he visited her at Balmoral Castle in Scotland in 1959. Her old family recipe is included in the National Archives.
Drop scones/Scotch pancakes/silver dollars are a perfect option for celebrating the royal wedding early in the morning or for a tea time breakfast or brunch. Congratulations to Princess Eugenie and Jack Brooksbank on their wedding day!
- 3 cups flour
- 2 teaspoons baking soda
- 3 teaspoons cream of tartar
- 2 eggs
- 4 tablespoons sugar (superfine preferred)
- 1 ½ cups milk
- 2 tablespoons butter, melted (we used European/Irish style unsalted butter)
In a bowl, combine the flour, baking soda and cream of tartar. In another bowl, beat the eggs with the sugar. Add half the milk. Gradually mix in the dry ingredients.
Mix in the remaining milk and melted butter. Drop by tablespoonsful on a greased griddle/skillet/pan on medium high heat. Do not overcrowd the pan if cooking in batches. Use a spatula to flip the scone on the other side when bubbles appear. Cook until golden brown. Transfer to a plate lined with paper towels. Serve warm with jam, jelly, clotted cream, butter or syrup.
- Queen Elizabeth’s original recipe uses teacups for measurements. We have converted them to modern cup measurements above.
- Search our blog for other royal recipes filed under the British/English/Tea Time section of our Theme Menus.
Scotch Pancakes… a.k.a. Drop Scones!
My brother and I loved Scotch Pancakes when we were kids, we though that they were that good, we would fight over them. Covered in lashings of butter, they were perfection. I have rekindled this fondness recently by making them for breakfast one Sunday morning. They are very simple and something I wish I had learnt to make ages ago. Toppings can be pretty much what ever you fancy, butter, jam, lemon curd, even go savoury with smoked salmon and cream cheese. If you are going for the savoury option, you could reduce the sugar to 1 teaspoon, or even leave it out totally. Please do experiment and let me know your favourite toppings.
Ingredients (Makes 12)
- 75g Plain flour
- 1/4 teaspoon Salt
- 1 teaspoon Baking powder
- 2 teaspoons Sugar
- 1 Egg separated
- 100ml Milk
- 1 tablespoon of Butter, melted and cooled
Sift the flour, sugar, salt and baking powder into a bowl. Make a well in the flour mixture and add the egg yolk. Using a wooden spoon beat it all together to make a paste. Slowly add the milk and stir until the paste becomes the texture of thick paint. Pour on the melted butter and fold into the batter. Whip the egg white until you get it to the soft peak stage and then also fold into the batter.
Add melted butter to the batter
Whip the egg whites to the soft peak stage
Take a large flat based pan and bring to a medium high heat. When it reaches temperature, reduce it to a medium heat, so the pancakes don’t burn. Taking a tablespoon, portion the mixture into the pan, ensuring there is plenty of room between each pancake.
Bubbles will slowly start appearing in the batter and when you have them showing across the whole pancake, they are ready to flip over. This is a bit trial and error at first, but you will soon get used to it.
The pancake will firm up around the edges
Flip and cook for another minute
Cook them for another minute or so after flipping them. Remove them onto a warm plate and cover with a clean tea-towel or place in a very low oven to keep them warm, before you start on the next batch. Serve immediately!
Scotch Pancakes best with lashings of butter!