Frying pans at the ready! Pancake Day is not far away, so don your chef hat and get practicing your best pancake flip.
Pancake Day or Shrove Tuesday will fall on the 12th February this year and marks the beginning of Lent. Traditionally, pancakes became known as a good way to use up milk, eggs and butter and have been eaten on this day for more than 1,000 years! Here in Scotland we love a bit of cake, in fact our own Robert Burns described Scotland as a ‘Land o’ Cakes’. So why not make and bake pancakes the Scottish way with our recipe for some tasty Scotch Pancakes which you can enjoy at breakfast, lunch or dinner! Here’s what you’ll need:
Recipe: Scotch Pancakes
- 175g (6 oz) self-raising flour
- 1 level tsp baking powder
- 40g (1 ½ oz) caster sugar
- 1 large egg
- About 200ml (7 fl oz) milk
- Mix the flour, baking powder and sugar. Add the egg, and gradually beat in a little of the milk at a time to make a thick, smooth batter.
- Grease a heavy-based frying pan and turn up the heat.
- Once hot enough add tablespoons of the pancake mix to the pan. Keep an eye on the batter, when you see bubbles appearing get ready to flip them over! Turn the pancakes and cook until golden brown. Remember the second side of a pancake only takes half the amount of time to cook as the first.
- Wrap in a tea towel to keep warm while you use up the remaining batter or eat them hot from the pan!
Preparation time: 10 minutes
Cooking time: 10 minutes
Number of servings (yield): 4
Now, how will you top yours? We love ours with a thick layer of butter and jam! Scottish of course…
If you would like create some first-class pancakes, take guidance from Edinburgh born Michelin-starred Tom Kitchin, as he whips up some delicious treats with his twist on a traditional breakfast dish here.
Alternatively, if you fancy trying some pancakes fit for the Queen, why not prepare Queen Elizabeth’s own Scotch Pancake recipe, which she made for President Dwight Eisenhower during his stay at Balmoral Castle in 1959.
Image credit top: Pancakes / Dana Moos