Scottish Pancakes for Pancake Tuesday

Pancake Tuesday, or Shrove Tuesday, has been celebrated in Scotland for centuries as the last indulgence before the fasting period of Lent. Traditionally, households would use up rich ingredients like eggs, butter, and milk before the season of restraint began. In Scotland, drop scones – our thick, fluffy take on pancakes – have long been a favourite, often cooked on a girdle (griddle) and served with butter, jam, or a drizzle of Scottish honey. These wee treats even have a royal connection – Queen Elizabeth II famously shared her personal drop scone recipe with President Eisenhower after he visited Balmoral! 👑

Traditional Scottish Pancakes (Drop Scones)

Ingredients

• 200g (1½ cups) self-raising flour
• 50g (¼ cup) caster sugar
• 1 tsp baking powder
• Pinch of salt
• 1 egg
• 250ml (1 cup) milk
• 1 tbsp melted butter (plus extra for cooking)

Method

1. Mix the dry ingredients – In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the wet ingredients – In a separate jug, beat the egg and milk together, then pour into the dry mixture. Add the melted butter and whisk until you have a smooth, thick batter.
3. Cook the pancakes – Heat a non-stick frying pan or girdle over medium heat and brush with a little butter. Drop spoonfuls of the batter onto the pan (about the size of a teacup saucer).
4. Flip when bubbling – Cook for 1-2 minutes until bubbles appear on the surface, then flip and cook for another minute until golden brown.
5. Serve warm – Enjoy with butter, jam, Scottish honey, or a drizzle of golden syrup!

💜 Wee Scottish Twist: Add a handful of Scottish raspberries or a pinch of cinnamon for an extra treat!