As the name suggests, Scottish pancakes are originally from Scotland, but they have many similarities to American ones. Characterized by a soft texture and a golden color, they are ideal in the morning or even to indulge in a delicious dessert in the evening. If you love bananas, raspberries or just pancakes, here are some tasty recipes you can follow to make delicious Scottish pancakes from scratch.
Ingrediants
Simple Scottish pancakes
- 225 g of flour
- 1 teaspoon of potassium bitartrate
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 25 g of butter
- 1 medium sized egg
- 250 ml of buttermilk
Scottish pancakes with caramelized bananas
- 95 g of all-purpose flour
- 1 teaspoon of baking powder
- A pinch of fine sea salt
- 60 ml of buttermilk
- 3 tablespoons of cold water and 2 teaspoons of cold water, to be used at different times
- 2 large eggs
- Sunflower oil for frying
- 4 large bananas
- 50 g of sugar
- 3 and a half tablespoons of butter
- Rum
- Vanilla ice cream
Soft Scottish pancakes with raspberry preserve
- 380 g of all-purpose flour
- 5 teaspoons of baking powder
- 2 eggs
- 70 g of sugar and 100 g of sugar, to be used at different times
- 380 ml of whole milk
- 2 tablespoons of salted butter
Steps
Method 1 of 3: Make Plain Scottish Pancakes
Step 1. Prepare all the ingredients
Step 2. Sift the dry ingredients into a bowl
Step 3. Add the egg
Make a hole in the center of the dry ingredients with a wooden spoon and then add the egg. Use only the yolk.
Step 4. Pour in the buttermilk, stirring quickly to make a thick paste
Don't overdo it, as this would cause the gluten to develop in the flour and prevent the pancakes from rising.
Step 5. Bake the pancakes
Pour large ladles of batter onto a lightly greased and hot solid-bottomed griddle or pan. Make sure you turn the pancakes and let them cook for a few minutes on each side. If you are going to cook several, place the ready-made ones on a special baking tray and put them in the oven. As soon as a pancake is ready, place it in this bowl.
Step 6. Serve with butter, syrup, fresh strawberries or blueberries, whipped cream:
you have no limits!
Step 7. Finished
Method 2 of 3: Make Scottish Pancakes with Caramelized Bananas
Step 1. Sift the dry ingredients
Combine the flour, baking soda, and salt in a sieve. Sift them into a medium-sized bowl. Make sure you get rid of any lumps.
Step 2. Add the wet ingredients
Make a hole in the center of the dry ingredients with a wooden spoon. Break the eggs and pour them into a separate bowl. Beat them well with a whisk. Pour the egg mixture into the hole. Beat the buttermilk and 3 tablespoons of cold water in another bowl. Pour half of the buttermilk mixture over the eggs.
Step 3. Mix the ingredients
Gradually whisk the wet ingredients into the flour mixture starting in the center of the hole and working outwards. Keep whisking until you get a thick but smooth consistency. Add the rest of the buttermilk mixture a little at a time, beating well each time you pour it. Keep whisking for a smooth, lump-free dough.
Step 4. Bake the pancakes
Take a large, solid-bottomed baking dish and heat 2 tablespoons of sunflower oil. Use a paper towel to evenly grease the entire bottom of the pan. Pour a ladleful of dough into a pancake. Let it cook for 60-90 seconds on one side. It should take on a golden color. Flip the pancake and cook the other side for 45-60 seconds. Cook the rest of the pancakes the same way until you run out of dough.
- The dough should give you 10-12 small pancakes.
- Keep them warm in a slightly heated oven while you prepare the caramelized bananas.
Step 5. Take the bananas and sugar
Slice the bananas lengthwise. In a pan with a solid, non-stick bottom, pour the sugar evenly over the surface and let it cook over medium heat. Once the sugar has melted, raise the heat and let it cook until it turns golden.
Step 6. Candy the bananas
Add the butter to the sugar and mix. Add the bananas to the mixture and coat them with caramel. Cook for 1-2 minutes. Bananas should be lightly browned and fluffy.
- Use a knife to check the consistency of the bananas.
- If you feel confident enough, you can gently shake the pan to flip the bananas and coat them in caramel.
Step 7. Flambé the bananas
Remove them from the stove. Pour a generous dose of rum into the pan. Create a blaze using a long matchstick. Put the pan back on the stove. Once the flames have subsided, pour in 2 teaspoons of water and mix well to be able to melt the caramel.
- At first, the flames will be quite high. Be careful to avoid getting burned.
- Never pour rum while the pan is in contact with the fire. If you have an electric stove, you don't have to remove the pan from the flame. You must do this if you are using a gas cooker, as the rum could splash on the flames and cause a fire.
Step 8. Serve the pancakes
Remove them from the oven. Place 2 pancakes on each plate and add 3-4 pieces of banana. Garnish with a scoop of vanilla ice cream. On top of the ice cream, sprinkle a spoonful of caramel from the pan. Eat them right away to keep them from getting cold.
Method 3 of 3: Cooking Soft Scottish Pancakes with Raspberry Preserves
Step 1. Prepare the preserve
Pour a sachet of frozen raspberries into a saucepan. Let them cook over medium heat until they begin to melt. Add ½ cup of sugar and mix. Lower the heat. Let the mixture simmer as you start making pancakes, check it every 2 to 3 minutes.
Once the preserve has taken on a consistency similar to that of a syrup, taste it. If it's too tart, you can add another tablespoon of sugar until it's sweet enough. Once it's ready, take it off the stove and set it aside
Step 2. Sift the dry ingredients
Sift the flour and baking powder into a large bowl. Make sure there are no lumps.
Step 3. Mix the ingredients
Break the eggs into a medium bowl. Add the sugar and beat well until they are mixed thoroughly. Then, pour in the milk and whisk all the ingredients to get an even result. Make a hole in the center of the flour mixture. Add some of the wet ingredients. Beat them well. Continue adding the wet ingredients a little at a time, continuing to beat.
Step 4. Add the butter
Let it melt in a pan. Pour the melted butter into the mixture. Stir gently with a spoon until it is well incorporated into the dough.
Step 5. Bake the pancakes
Heat a cast iron skillet or griddle over medium heat. Coat it with non-stick cooking spray or butter. Pour ¼ of the batter into the pan. Cook for 2-3 minutes. You should observe the formation of bubbles on the surface of the mixture. Flip the pancake and let it cook for another minute. It should be slightly golden on both sides. Then, take it out of the pan. Repeat with the rest of the dough. Serve with a generous helping of raspberry preserve, to pour over the pancakes.
- These doses are enough for 4 people.
- As you cook the remaining pancakes, place the cooked ones on a baking sheet and place it in an oven preheated to a low or medium temperature to keep them warm.
Advice
- Always melt the butter in the pan, otherwise the pancakes will become dry and quite heavy.
- After mixing the ingredients, add a few drops of water to the dough if it becomes a little too thick.
- Scottish pancakes, also called drop scones in English, go perfectly with tea when hot; generously spread melted butter accompanied by maple syrup or jam.
Warnings
- Make sure the pan is very hot before pouring the batter, otherwise the pancakes will stretch and dry out.
- Since the acidity of the buttermilk reacts on contact with the baking soda, pancakes should be cooked as soon as possible after mixing the ingredients.
